FOOD’s Amazing Cilantro Tofu Sandwich Recipe (2024)

I think everything up to the 1/2 bunch of cilantro, plus the soy sauce below, is the marinade; I also threw all of it in the mini-processor instead of mincing.

I let the tofu marinade overnight and feel like that was a good idea! It made it very flavorful and tasty.
I also once made this as an arugula salad when I was out of bread, and that was very tasty as well.

Flavors are there, but I definitely agree with others that written as is, the tofu won't impart much flavor. Instead, 1) press the tofu and 2) leave it marinating overnight. Better yet, cut out steps & time by cooking it stovetop using a technique called "red braising," a Chinese cooking technique where you cook tofu/meats in liquids stovetop. Cook tofu in all of the liquid for 15-20 mins with lid on. Most of it will have been absorbed into the tofu, yielding for a much more flavorful result.

I marinated tofu for about 2 hrs in the fridge and I have a feeling it was necessary for all the flavour I ended up getting. With the leftover “marinade” I saved it for a spinach salad and used it as the dressing! Love this recipe

LOVE THIS SANDWICH!! Pressed a tofu block, sliced, and than marinated overnight. Otherwise made as directed. Delicious. You don't even realize you are eating tofu and your mouth only registers all the delicious combination of flavors. My vegan fiance asked for this to be added to our rotation of favorites. I also plan to use this delicious marinade on grilled chicken and shrimp!

Way more shallot, ginger, jalapeno (whole one), cumin in marinade. Half the honey. Marinated for half an hour, baked for about 20 minutes at 400. Doubled the relish. Instead of Vegenaise, mixed some of the marinade with plain yogurt—great. Next time would cut the tofu block into eighths, two pieces per sandwich. Would have absorbed more marinade, filled the bun or bread better.

loved this one, did the marinated tofu-deal as scripted, but as for the corn relish - i substituted 1 can corn for the fresh corn, 1 large poblano pepper (roasted) & 1/2 white onion (roasted) for the roasted bell peppers. i also threw in a few tablespoons of a pineapple salsa i made the other day in there for good measure. and just as a note to self, the freezer-cube form of cilantro works just as well. altho I'm sure fresh would be ideal.

We loved this. I marinated for about an hour prior to baking the tofu and it was super. I had made and canned some corn relish last summer so I used that and it added a delightful vinegary zip. Omitted the arugula and didn’t miss it. Toasting the bread is a must to prevent sandwich collapse.

Save even more time, buy the packaged marinated pre baked tofu, fry in pan, done. Not the recipe, but I loved it with corn relish and avocado

Save yourself some time: food process all the marinade ingredients & don't bother cooking any of the relish ingredients

I've little doubt that the sandwich is good, but I used this recipe to generate a batch of flavorful baked tofu to be used in salads, plate dinners, or, yes, sammies. Mods, based on the wisdom of other reviewers:1. Pressed the tofu for 30 min2. Reduced the honey to 1/2 T.3. Cut the tofu block into 12 chunks before marinating it for 2 hours, flipping the chunks at about halfway through, to increase their uptake of the marinade.When I make this again, I will double the jalapeño.

I really enjoyed this, and even my daughter, who dislikes tofu, found it good. I followed and agree with, others‘ suggestions to increase the amount of shallot and jalapeño and ginger; to press the tofu; and to cut the tofu into eights. Like some others, I reduced the sugar. didn’t have honey, so I put in a large pinch of dark brown sugar.

Tofu needs at least 8 hours of marinating. It's missing some spice and some acid flavour. It was okay.

So this was absolutely incredible even though I didn’t have shallots, avocado, or peppers. I also subbed quartered cherry tomatoes into the corn relish for sliced heirlooms in the sandwich. Marinated tofu overnight according to some previous commenters’ advice. Messy to eat but so so good, and I have a feeling the leftover marinade will be great for literally anything

Adore this recipe! I've made it a couple times to the letter with much success, but especially love how flexible it is. I've pan-fried the tofu instead of baking on hot days and it works just as well. The tofu works great with any array of toppings if you don't have the relish energy (I think my favorite has been Chilean coleslaw.) Today, I tried the marinade with a whole pile of herbs I had laying around (oregano, sage, thyme, and basil) instead of cilantro and it was absolutely delightful!

loved this one, did the marinated tofu-deal as scripted, but as for the corn relish - i substituted 1 can corn for the fresh corn, 1 large poblano pepper (roasted) & 1/2 white onion (roasted) for the roasted bell peppers. i also threw in a few tablespoons of a pineapple salsa i made the other day in there for good measure. and just as a note to self, the freezer-cube form of cilantro works just as well. altho I'm sure fresh would be ideal.

I froze, defrosted, and squeezed the tofu. Then I soaked it in the marinade overnight. Baking it did not give any crispy edges like I wanted, so I crisped it on the stovetop. AMAZING flavors. Tasty combination of tofu, avocado, corn, and thinly sliced cucumbers on toasted bread. I'm absolutely making this again.

Flavors are there, but I definitely agree with others that written as is, the tofu won't impart much flavor. Instead, 1) press the tofu and 2) leave it marinating overnight. Better yet, cut out steps & time by cooking it stovetop using a technique called "red braising," a Chinese cooking technique where you cook tofu/meats in liquids stovetop. Cook tofu in all of the liquid for 15-20 mins with lid on. Most of it will have been absorbed into the tofu, yielding for a much more flavorful result.

I don’t know why I keep going back to this but I do. I’ve only done the corn relish once bc I don’t have the stuff to make it normally. It’s a satisfying sandwich.

Has anyone tried freezing and defrosting the tofu Patties before marinading them? I feel that might make a more “meaty” and flavor absorbent patty?

Really fire sandwich. Was delightful in some tasty whole wheat bread, don’t hold back on the veganaise. Will absolutely be making again!

Made with yellow corn, ground cumin, baked for longer.Put on brioche buns

LOVE THIS SANDWICH!! Pressed a tofu block, sliced, and than marinated overnight. Otherwise made as directed. Delicious. You don't even realize you are eating tofu and your mouth only registers all the delicious combination of flavors. My vegan fiance asked for this to be added to our rotation of favorites. I also plan to use this delicious marinade on grilled chicken and shrimp!