Baked Potato Tofu Sandwich by farmacyrevolution | Quick & Easy Recipe | The Feedfeed
Baked Potato Tofu Sandwich
"Back by popular demand: My Potato "Bun" & Baked Tofu Sandwich"
-- @farmacyrevolution
Recipe Intro From farmacyrevolution

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Prep time 10mins
Cook time 1hr 30mins
Serves or Makes: 4


  • 4 large Russet potatoes
  • 1 (14 ounce) block extra-firm tofu, pressed and patted dry to remove extra moisture
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/ 2 teaspoon chili powder
  • 1/ 4 teaspoon ground black pepper
  • 1/ 4 teaspoon cayenne pepper, optional
  • 1/ 2 teaspoon sea salt, optional
  • 1/ 4 cup vegan yogurt
  • 2 teaspoons sriracha, or other hot sauce
  • 1/ 2 cup broccoli sprouts
  • 1/ 2 cup baby arugula
  • 1/ 2 avocado, thinly sliced
  • Red onion, thinly sliced, optional
  • Jalapeno pepper, thinly sliced, optional
  • Tomato, sliced, optional


  • Step 1

    Preheat oven to 375ºF. Poke several holes in the potato with a fork. Bake on a parchment-lined baking sheet until easily pierced with a knife, about 1 hour. Let cool to room temperature.

  • Step 2

    Lower oven to 350ºF. Cut tofu into 1/4-inch thick slices. Toss with all the spices in a bowl to lightly coat. Spread out on a parchment-lined baking sheet in a single layer and bake for 30 minutes, flipping once halfway through.

  • Step 3

    Slice the baked and cooled potatoes in half length-wise. Stir together the yogurt and sriracha and spread on both cut sides of potatoes. Layer the tofu slices and desired vegetables in between the potato halves. Enjoy!