"Back by popular demand: My Potato "Bun" & Baked Tofu Sandwich"
Baked Potato Tofu Sandwich
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From farmacyrevolution
This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 1hr 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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!