The secret to this sandwich is to slice the tofu very thin, then bread with the parmesan-herb mixture thickly. Water-packed firm tofu works best here; the silken tofu is just too delicate, unless you're immensely careful.
1 (14-ounce) package firm tofu, drained
1 cup breadcrumbs (about 2 slices stale bread)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon dried marjoram
1/2 teaspoon dried savory
1/4 teaspoon dried thyme
1/4 teaspoon black pepper, divided
1/4 cup fat-free milk
1/8 teaspoon salt
2 large egg whites, lightly beaten
1/4 cup all-purpose flour
3 tablespoons light mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon low-sodium soy sauce
1 small garlic clove, minced
4 (2-ounce) sesame buns
4 romaine lettuce leaves
12 (1/4-inch-thick) slices plum tomato
How to Make It
To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature.
Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 teaspoon pepper.
Combine 1/8 teaspoon pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; sauté 3 minutes on each side.
Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 tablespoon mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomato slices over bottom half of each bun; top each with 3 tofu slices. Cover with tops of buns. Serve immediately.
YUM!! This is great! But the first step confuses me. Is it to dry out the tofu before putting on coating? I have a good non-stick pan but it always sticks to the pan making a mess. Next time I may try to just press the water out of the tofu before I cut it and then pat it dry and start the dredging process. Has anyone else skipped the first step or pressed out the tofu first?
Excellent Sandwich! Even for the tofu being the main ingredient of the sandwich this is most definitely one of the tastiest sandwiches I’ve ever had. Its simple to make, and can be eaten whenever. Most importantly its healthy. The tofu press I got from TofuXpress made firming my tofu so easy. I’d give it a try.
Pretty good recipe. Even my toddler like it (with the sauce only). Had a lot of breading leftover, which of course I threw away because of the egg being in it, so in the future, may cut down the ingredients for the breading.