Perfectly spiced Cajun blackened tofu and crunchy sriracha coleslaw smother a hearty whole-grain roll to make this amazing vegan sandwich. Spicy, filling, and loaded with delicious flavor!
I’m a sucker for spicy recipes! And, this Cajun blackened tofu sandwich with creamy sriracha coleslaw more than delivers. It’s a “HOT” and meaty marvel, but surprisingly refreshing because of the sriracha coleslaw.
This hearty plant-based entrée is packed with protein, super filling, and blows away the stereotype that healthy food is wimpy. Covered in a flavor-packed Cajun seasoning and baked to crispy perfection it’s vegan comfort food at its finest.
So, if you’re feeling saucy and ready for a little kick in your lower food regions this Cajun blackened tofu sandwich is for you. Let’s do it!
Ingredients
It’s amazing what you can do with a block of tofu and just a few spices. Here’s all you need to make this amazing sandwich.
Blackened Seasoning: This Cajun spice blend, also known as Creole seasoning, uses very simple and accessible ingredients. Personally, I like to make it ahead of time and store it in a jar in my pantry so it’s ready to go at any time. Here’s all you need:
- paprika or smoked paprika
- onion powder
- garlic powder
- dried thyme
- dried oregano
- black pepper
- cayenne pepper
- salt to taste
Sandwich: Aside from the seasoning you only need a couple of more ingredients to bring this sandwich to life.
- block of extra firm tofu (14-16 ounces)
- low-sodium soy sauce or tamari (optional)
- creamy sriracha coleslaw
- whole-grain bread or rolls
How To Make Blackened Tofu Sandwich
Start by preheating your oven to 425˚F or 400˚F if using convection and line a baking sheet with parchment paper.
Next, mix all of the seasoning ingredients together in a small bowl and set aside.
Slice tofu in half width-wise creating two equal large pieces. Then cut each of those in half length-wise so that you end up with four equal pieces.
Season each piece of tofu with a little soy sauce if you prefer then coat all sides of the tofu with the blackened seasoning.
Place the seasoned tofu on the prepared pan and bake for 30 minutes. Flip the tofu and bake for another 15 minutes. You’re looking for the edges to darken and a slight crust to form on the tofu.
Sometime, I like to toss the tofu in a hot nonstick skillet after baking just to crisp it up a tad bit more. I really like that “burnt” essence.
Once the tofu is done baking it’s time to build the sandwich!
Toast the bread, add the blackened tofu, and smother with a generous amount of sriracha coleslaw. Feel free to add any other topping you choose. A few of my favorites are my cashew vegan mayo, sliced avocado, red onion, and tomato.
What To Serve With Blackened Tofu Sandwich
This spicy cajun blackened tofu sandwich is hearty enough to be a meal all on its own. But, here are a few sides that pair exceptionally well with it:
- oil-free oven-roasted potatoes
- vegan potato salad
- easy sautéed kale
- fat-free potato chips
- tomato cucumber salad
Recipe Notes, Tips, & Substitutions
Flavor and spice: this recipe is pretty spicy so if heat is not your thing leave out the cayenne pepper in the seasoning and use my classic vegan coleslaw or vinegar coleslaw.
You can also cook the blackened tofu fillets in a nonstick skillet over medium heat, a grill pan, or an outdoor grill.
Dressing: tofu vegan mayonnaise or cashew mayo is excellent on this sandwich, but this vegan tartar sauce adds an amazing flavor element.
Greens: try replacing the slaw with your favorite microgreens or chopped veggies.
Storage: cover any leftover tofu fillets and store them in the fridge for up to 1 week.
Gluten-free: use gluten-free bread and tamari to make this recipe gluten-free.
Enjoy this Cajun Blackened Tofu Sandwich and please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Cajun Blackened Tofu Sandwich with Sriracha Coleslaw
Perfectly spiced Cajun blackened tofu and crunchy sriracha coleslaw smother a hearty whole-grain roll to make this amazing vegan sandwich. Spicy, filling, and loaded with delicious flavor!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 large sandwiches or 4 small 1x
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Cajun
- Diet: Vegan
Ingredients
- 1 block extra firm tofu (14-ounce)
- 1 batch of homemade blackened seasoning
- 1 recipe of creamy sriracha coleslaw
- 4 whole-grain buns or rolls
For Serving (Optional)
- cashew mayo
- sliced avocado
- red onion
- tomato
Instructions
- Start by preheating your oven to 425˚F or 400˚F if using convection. Line a baking sheet with parchment paper.
- Make the homemade Cajun blackened seasoning if you haven’t already done so and set it aside.
- Slice tofu in half width-wise creating two equal large pieces. Then cut each of those pieces in half length-wise so that you end up with four equal pieces.
- Season each piece of tofu with a little soy sauce if you prefer then coat all sides of the tofu with the blackened seasoning.
- Place the seasoned tofu on the prepared pan and bake for 30 minutes. Flip the tofu and bake for another 15 minutes. You’re looking for the edges to darken and a slight crust to form on the tofu so the seasoning should be dry. All appliances are different so you may need to adjust the cooking time.
- NOTE: I like to cook the tofu in preheated nonstick skillet after baking just to let it crisp up a little more. The “burnt” essence of this recipe is very nice. This step is not necessary, but I never skip it.
- Once the tofu is done baking it’s time to build the sandwich!
- Toast the buns, add one piece of blackened tofu per bun, and ¼ cup of sriracha coleslaw. Use any other toppings you prefer. If you prefer a larger sandwich use two pieces of tofu and per sandwich like the photos above.
Notes
Prep time is assuming coleslaw is already made. Nutrition info is just an estimate of 1 sandwich made with 1 piece of tofu and ¼ cup of sriracha coleslaw.
Flavor and spice: this recipe is pretty spicy so if heat is not your thing leave out the cayenne pepper in the seasoning and use my classic vegan coleslaw or vinegar coleslaw.
You can also cook the blackened tofu fillets in a nonstick skillet over medium heat, a grill pan, or an outdoor grill.
Dressing: tofu vegan mayonnaise or cashew mayo is excellent on this sandwich, but this vegan tartar sauce adds an amazing flavor element.
Greens: try replacing the slaw with your favorite microgreens or chopped veggies.
Storage: cover any leftover tofu fillets and store them in the fridge for up to 1 week.
Gluten-free: use gluten-free bread and tamari to make this recipe gluten-free.
If you want to lower the fat use my vinegar-based coleslaw.
Nutrition
- Serving Size: 1 sandwich
- Calories: 246
- Sugar: 7.3 g
- Sodium: 325.6 mg
- Fat: 9.6 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 16.1 g
- Cholesterol: 0 mg
Amazing! This was so good and so easy to make. The spicy slaw is out of this world. Going to be putting it on everything.
I will definitely make this! Every recipe I have tried of yours is delicious! Thank you for all you do.
Hi Shane. What type of tofu did you use in this recipe and how long should I drain the tofu without having to press them? Im looking fo plant-based sandwich recipes to try and this looks so good. Thanks!
Firm or extra-firm regular (not silken) tofu. If you’re not going to press it then once you take it out of the package you can use it right away.
This recipe was great! Due to what I had /did not have on hand….made the following adjustments:
Personal preference: Added cumin to the Cajun spices….as I love cumin.
Sandwich: Used warm tortilla with avocado smear, added radishes, cilantro, micro greens, chopped red onions, pickled jalapeños…..with the Cajun spiced tofu …all wrapped up and ready to devour !,,,
Another totally fabulous recipe! Hit it out of the park!!
Thx
Thi
This is a keeper. So good.
This recipe had a decidedly blackened Cajun catfish vibe to it the first time I made it, so being in SoCal, a variation was in order. I sliced the tofu into narrower strips, then marinated them in the soy sauce/spice mix for a couple of hours in the fridge. Then prepared the rest as per the recipe. But instead of a bun, after cooking, I placed the strips on a double layer of warmed corn tortillas, piled on the slaw, chopped tomatoes, sliced avocado, and spritzed w fresh lime juice. Blackened Cajun “fish” tacos! We are officially addicted to them, and crazy healthy too!
Wow, thank you so much!!!
Made this today, no bread, but put the tofu over the slaw…amazing! My husband suffers through my WFPB eating and loved it! Thank you!!
This is a keeper! I almost always freeze tofu in the package so that’s what I used, thawed out, of course. I cut the halves into thirds so it made 6 thinner slabs so I cut down a little on the baking time but it was excellent. Good texture, good crusty coverage with the blackened seasoning (and I only needed half of that) and the slaw was a great accompaniment. Thank you Shane!
Perfectly spiced Cajun blackened tofu and crunchy sriracha coleslaw smother a hearty whole-grain roll to make this amazing vegan sandwich. Spicy, filling, and loaded with delicious flavor!
Boy does this look awesome! Shane, I love your recipes! Trying this over the weekend. This almost like a Po’ boy. Thanks for this. Looks so good!
Thank and hope you enjoy it!
Hi Shane. Does the tofu need to be drained before starting the recipe?
Yes, drained, but not pressed if you choose not to.