Tofu & Eggplant Sandwich with Tomato Onion Sauce
Updated: Oct 3, 2019
When you want a towering tofu and vegetable sandwich topped with hearty tomato onion sauce.
This sandwich is constructed with a few pieces of Boston lettuce leaves, a slice of roasted eggplant and golden pan fried tofu topped with cheese and tomato onion sauce.
At first bite, I was told that the sandwich tasted like an egg white sandwich and that it was scrumptious. I was beaming since the entire sandwich was plant-based and even a meat eater could actually like it. After discussing over the flavors of this sandwich, we concluded that omitting any one of these ingredients will just make the entire sandwich tastes like tofu; something we want to avoid.
So, I do hope you give this combo a go and let me know what you think.
TOFU AND EGGPLANT SANDWICH WITH TOMATO ONION SAUCE
Makes: 4 sandwiches
Tomato Onion Sauce
½ tbsp. grapeseed oil
½ medium red onion (sliced to ¼” thickness)
¾ cup tomato sauce @otamotfoods
¼ cup water
1 tsp. raw cane sugar
3 basil leaves (chiffonade)
In a pan on medium low heat, add the oil. Once the oil heats up, add the onion. Sauté the onion until ¾th translucent and slightly brown.
Add the tomato sauce, water, sugar and basil. Stir to combine and simmer until slightly thickened.
Remove from heat. Set aside.
1 small eggplant (sliced to ½” thickness)
2 tbsp. grapeseed oil
½ tsp. dried thyme / 2 springs fresh thyme
salt and pepper to taste
Salt both sides of the sliced eggplant. Leave to drain. After ~15 mins, wash the eggplant and wipe dry.
Place prepared eggplant on a lined baking pan. Toss the eggplant in oil, thyme, salt and pepper to taste. Ensure the eggplant slices are arranged in a single layer.
Roast the eggplant in a preheated 415°F oven for ~20 mins flipping them halfway through. After ~20 mins, remove eggplant from the oven and set aside.
1–14 oz organic tofu (drained, pressed, sliced into desired shape)
salt and smoked paprika to taste
2–3 tbsp. oil
mature cheddar slices @violife_foods_usa
Season both sides of the tofu with salt and smoked paprika to taste.
In a large pan, pan fry pieces of tofu in oil on medium heat until golden brown on all sides.
Turn the heat to low.
Place cheese on top of the tofu. Add ~2–2½ tbsp. water into the pan. Cover the pan and steam until the cheese has melted.
Once the cheese has melted, remove the tofu pieces from the pan.
On one half of a toasted bun, place a few pieces of lettuce, a slice of roasted eggplant and tofu with melted cheese. Top it with tomato onion sauce and place the other half of the bun to complete the sandwich. Serve immediately with some roasted sweet potatoes.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.