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Crispy Pan Fried Tofu Sandwich with chai cranberry sauce

25 November, 2016 by Giselle Rochford 4 Comments

This crispy pan fried tofu sandwich is a vegan take on a holiday leftovers classic, using crunchy tofu in place of turkey and paired with subtly spiced chai cranberry sauce.

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

This week’s Marinate Challenge ingredients included tapioca starch, potato chips, cinnamon and star anise.

I knew right off the bat I wanted to use the tapioca starch and potato chips as breading for crunchy/crispy pan fried tofu. But it took me a little longer to figure out what to do with the spices.

Luckily, I had a stroke of genius and set out to recreate a sandwich I used to make every year around this time.

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

The original sandwich was just bread with turkey and cranberry sauce leftover from Christmas dinner. But now that I follow a plant-based diet, turkey is obviously off the table.

Instead I made a chai infused cranberry sauce and paired it with the crunchy fried tofu for a vegan-friendly version of that classic holiday leftovers sandwich.

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

And I gotta say this version is so much better. For one, the pan fried tofu adds a lot in terms of texture – crunchy on the outside but moist and tender on the inside.

I contemplated attempting crunchy baked tofu instead of going the fried tofu route but what’s the point of a sandwich if you have to wait 30 minutes for the filling to bake? This way is quick and easy and while it is still technically fried, it’s a little healthier than deep fried tofu. Balance, right?

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

Now for the best part – the chai cranberry sauce. I’ve never made cranberry sauce from scratch before but now that I have, I’m not sure I can ever go back to the canned stuff

The ingredient list looks long but I promise it’s only cranberries, sugar, water and spices. Plus a little OJ, if you have it on hand. So freakin simple but bursting with sweet and tart flavour. It definitely elevates this sandwich from pretty damn good to eff yea, I’m making that again.

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

If you make this sandwich, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More tofu goodness:

  • fried quinoa with bbq sriracha tofu
  • baked rice paper rolls with sweet chili tofu
  • black bean tofu sandwich

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

Crispy Pan Fried Tofu Sandwich with chai cranberry sauce
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
This crispy pan fried tofu sandwich is a vegan take on a holiday leftovers classic using crunchy tofu in place of turkey and paired with subtly spiced chai cranberry sauce.
Author: GiselleR @ ExSloth.com
Recipe type: Dinner
Cuisine: Vegan
Serves: 3
Ingredients
For the chai cranberry sauce:
  • 1 cup cranberries, fresh or frozen
  • 3 tbsp sugar
  • 1 tbsp water
  • ½ a cinnamon stick
  • 1 star anise
  • 1 - 2 cardamom pods
  • 2 - 3 whole cloves
  • ¼ tsp ground ginger
  • Optional: a splash of orange juice and a sprinkle of black pepper
For the crispy tofu:
  • 1 block (210g) extra firm smoked tofu*, sliced lengthwise into three smaller blocks
  • ⅓ cup vegan mayo
  • 1 tbsp water
  • 1 tsp apple cider vinegar
  • ½ tsp tamari or soy sauce
  • ½ tsp prepared mustard
  • 2 tsp tapioca starch
  • 1 cup potato chips, crushed (1/4 cup crushed)
  • ¼ cup corn flake crumbs or breadcrumbs of choice
  • 1 tsp Italian seasonings
  • ¼ tsp black pepper
  • 2 - 3 tbsp olive oil, for frying
For the sandwiches
  • 6 slices bread, toasted
  • lettuce, tomatoes and other sandwich toppings
  • Optional but recommended: mustard
Instructions
For the chai cranberry sauce:
  1. Add all ingredients for the sauce to a small saucepan and heat over medium heat until the sugar dissolves and the cranberries begin to pop and soften, adding water as needed
  2. Remove from heat and allow to cool
For the crispy pan fried tofu:
  1. Whisk together the mayo, water, vinegar, soy sauce and mustard in a medium bowl big enough to fit the one slice of tofu at a time
  2. Combine the tapioca starch, crushed potato chips, breadcrumbs and seasonings in another bowl of the same size
  3. Dip the tofu into the mayo mixture making sure to cover it completely
  4. Dredge the mayo covered tofu through the potato chip mixture, ensuring that it is well coated. Use your hands to pat the breading onto the tofu if necessary
  5. Repeat with remaining pieces of tofu
  6. Heat olive oil in a large skillet over medium heat. When hot, carefully transfer the tofu to the pan and cook until golden brown on all sides, about 4 - 5 minutes per side. Use a spatula to flip the tofu carefully so as not to disturb the breading
To assemble the sandwiches:
  1. Spread some of the thickened chai cranberry sauce onto one slice of toast, then add the tofu and finish with toppings of your choice.
  2. Best when served immediately but leftover tofu will keep in the fridge for up to 3 days. Just reheat in a greased skillet on in the oven
Notes
* Can sub for regular extra firm tofu but you'll need to press it thoroughly after slicing to remove all the excess water - about 30 minutes
3.5.3217

Liked this recipe? Pin it for later:

Crispy pan fried tofu with chai cranberry sauce (a vegan version of the classic Christmas or Thanksgiving leftovers sandwich) via ExSloth.com

Want more tofu sandwiches? Try this one:

Vegan Tofu Pesto Sandwich via @ExSloth | ExSloth.com

Vegan Tofu Pesto Sandwich

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Filed Under: Mains, Apps & Sides, Recipes

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Comments

  1. BuChrissa - Physical KItchness says

    25 November, 2016 at 4:44 pm

    You are insanely creative and I love what you’ve done with this post-thanksgiving inspired recipe Giselle!! Gotta love all that leftover cranberry sauce 🙂
    BuChrissa – Physical KItchness recently posted…Healthy Protein Moose Munch

    Reply
  2. Christine | thyme & toast says

    26 November, 2016 at 8:30 am

    The chai flavors in this cranberry sauce were such a good idea – so creative!! This looks amazing!

    Reply
  3. KJ | Om Nom Herbivore says

    26 November, 2016 at 3:05 pm

    Oh man this looks good!! I’ve got some of my own left over cranberry sauce, but I could totally pair it with your fried tofu 😀 Sounds delicious!
    KJ | Om Nom Herbivore recently posted…Vegan Stuffed Acorn Squash

    Reply

Trackbacks

  1. A Little Somethin' Sunday #63 - Sinful Nutrition says:
    27 November, 2016 at 6:03 am

    […] Crispy Pan Fried Tofu Sandwich – Diary of an Ex-Sloth […]

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