Crispy Pan Fried Tofu Sandwich with chai cranberry sauce
Recipe type: Dinner
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3
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.
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
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
* 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
Recipe by Diary of an ExSloth at