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Cajun Blackened Tofu Sandwich with Sriracha Coleslaw

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5 from 6 reviews

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!

Ingredients

Scale

For Serving (Optional)

  • cashew mayo
  • sliced avocado
  • red onion
  • tomato

Instructions

  1. Start by preheating your oven to 425˚F or 400˚F if using convection. Line a baking sheet with parchment paper.
  2. Make the homemade Cajun blackened seasoning if you haven’t already done so and set it aside.
  3. 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.
  4. Season each piece of tofu with a little soy sauce if you prefer then coat all sides of the tofu with the blackened seasoning.
  5. 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.
  6. 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.
  7. Once the tofu is done baking it’s time to build the sandwich!

  8. Toast the buns, add one piece of blackened tofu per bun, and 1/4 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.

Equipment

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 1/4 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

Find it online: https://shaneandsimple.com/cajun-blackened-tofu-sandwich-with-sriracha-coleslaw/