Balsamic Tofu Sandwiches with Pesto

These delicious Balsamic Tofu Sandwiches with Tofu are such a great, protein packed vegetarian sandwich recipe! The balsamic tofu is super flavorful and goes really well with the pesto, greens and tomato. Enjoy these sandwiches for an al fresco dinner or a fun picnic!

 Summer means that it’s sandwich season and these Balsamic Tofu Sandwiches with Pesto are super flavor pack and delicious!  The tofu has a great chewy texture and it’s coated with a sticky balsamic glaze.  These tofu sandwiches are great for lunch, dinner or a fun outdoor picnic.

I’ve been on a sandwich and veggie burger kick lately and I’m really excited about this new sandwich recipe.  It’s full of fresh summer flavors, like tomatoes and basil and goes perfect with a big glass of frozen lemonade!

Balsamic Tofu Sandwich with Pesto Recipe Ingredients

• Tofu – I like to use super firm, high protein tofu that I get from either Trader Joe’s or Sprouts.  It is great for sandwiches and you don’t have to press it.  You could also use extra firm or firm tofu, just make sure to press as much water out of it as you can.
• Balsamic Sauce – The balsamic sauce is made using balsamic vinegar, olive oil, dijon mustard, maple syrup, fresh thyme and garlic and salt and pepper.  It’s quick and easy to mix up.
• Bread – I used these ciabatta rolls from TJ’s.  I like to use a more rustic bread for this sandwich, but you can use any kind of bread or buns for this sandwich, a hamburger bun would even work if that is what you have!
• Pesto – I used prepared dairy free pesto from the grocery store, but homemade pesto would be great!  I have a good dairy free pesto recipe here.
• Optional Toppings – I also added some greens that were tossed in balsamic vinaigrette, tomatoes and some vegan mayo.  You can add any other toppings you like!

How To Make Glazed Balsamic Tofu Sandwiches

1. Add all balsamic sauce ingredients to a medium sized bowl and whisk until combined.  Set aside until ready to use.
2. Cut your tofu into thin slices.  You can make them any size you like.  I got about 6 slices out of my block of tofu and they were about 1/4 inch thick.  I also trimmed a little off the bock of tofu so that the slices would fit better on the bread I was using.
3. Place tofu slices on a large plate and drizzle each side with a little bit of soy sauce and then sprinkle each side with about 2 teaspoons of corn starch.  Use you hands to rub the corn starch around on the tofu until it’s fully covered and rubbed in.
4. Heat a large pan over medium heat and add 1-2 teaspoons of olive oil.  Add tofu slices in (you may have to do a couple batches depending on how many slices you are cooking) and let them cook for 4-5 minutes on each side, until lightly browned.
5. Pour the balsamic sauce over the tofu, make sure the tofu is covered as much as it can be and let tofu cook in the sauce until sauce is thickened and tofu is coated with the glaze, about 5 minutes.  You only need to flip the tofu, if you can’t get it covered well enough.  Remove the tofu from the pan and let cook for a few minutes.
6. Assemble your sandwiches.  I like to toast each side of my bread, I then spread the pesto on the bottom piece of bread.  Top with some greens that have been tossed in balsamic vinaigrette (optional), two slices of tomatoes, one or two slices of the balsamic tofu and then I like to spread the top piece of bread with some vegan mayonnaise.  Feel free to add your own favorite toppings!

Balsamic Tofu Sandwich Frequently Asked Questions

• Is this tofu sandwich vegan?  Yes!  I used vegan pesto and vegan mayo so this sandwich is vegan.  You can also add cheese or dairy ingredients if you prefer.
• Can this sandwich be made gluten free?  Yes, just make sure to use gluten free bread and gluten free soy sauce, or tamari.
• How many sandwiches does this recipe make?  It depends on how thick you cut your tofu, but it should make about 4-6 servings.
• How long do leftovers last in the refrigerator?  The balsamic tofu should last about 4 days.  A fully assembled sandwich won’t last quite as long because it might get soggy, but it depends a little on what kind of bread you use for your sandwich.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Vegetarian Sandwich Recipes?

Balsamic Sweet Pepper and Boursin Sandwiches

Crispy Tofu Sandwiches

Vegetarian “Tuna” Melts

Tofu and Chickpea BBQ Sandwiches

Curry Chickpea Salad Sandwiches

Balsamic Tofu Sandwiches with Pesto

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• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

These delicious Balsamic Tofu Sandwiches with Tofu are such a great, protein packed vegetarian sandwich recipe! The balsamic tofu is super flavorful and goes really well with the pesto, greens and tomato. Enjoy these sandwiches for an al fresco dinner or a fun picnic!

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Ingredients

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• 1 (16 oz) package super firm tofu, or extra firm (pressed for at least 15 minutes if needed)
• 1 tablespoon tamari, or soy sauce
• 4 teaspoons corn starch
• 4–6 ciabatta rolls, or rolls of choice
• 4–6 tablespoons prepared basil pesto
• 2–3 cups mixed greens that have been tossed with a little olive oil and balsamic vinegar (optional)
• 1–2 sliced tomatoes
• Vegan mayo, as much as desired

Balsamic Sauce

• 1/2 cup balsamic vinegar
• 2 tablespoons olive oil, plus a little more for cooking the tofu
• 1/4 cup water
• 1 tablespoon pure maple syrup
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

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Instructions

1. Add all balsamic sauce ingredients to a medium sized bowl and whisk until combined.  Set aside until ready to use.
2. Cut your tofu into thin slices.  You can make them any size you like.  I got about 6 slices out of my block of tofu and they were about 1/4 inch thick.  I also trimmed a little off the bock of tofu so that the slices would fit better on the bread I was using.
3. Place tofu slices on a large plate and drizzle each side with a little bit of tamari and then sprinkle each side with about 2 teaspoons of corn starch.   The tamari will add saltiness and help the corn starch stick to the tofu.   Use you hands to rub the corn starch around on the tofu until it’s fully covered and rubbed in.
4. Heat a large pan over medium heat and add about 1 teaspoon of olive oil.  Add tofu slices in (you may have to do a couple batches depending on how many slices you are cooking) and let them cook for 4-5 minutes on each side, until lightly browned.
5. Pour the balsamic sauce over the tofu, make sure the tofu is covered as much as it can be and let tofu cook in the sauce until sauce is thickened and tofu is coated with the glaze, about 5 minutes.  You only need to flip the tofu, if you can’t get it covered well enough.  Remove the tofu from the pan and let cool for a few minutes.
6. Assemble your sandwiches.  I like to toast each side of my bread, I then spread about 1 tablespoon of pesto on the bottom piece of bread.  Top with some greens that have been tossed in balsamic vinaigrette (optional), two slices of tomatoes, one or two slices of the balsamic tofu and then I like to spread the top piece of bread with some vegan mayonnaise.  Feel free to add your own favorite toppings!

Notes

My tofu slices were pretty thin, so I added two to my sandwich, but if yours are thicker you can just add one.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Sandwich, Vegan
• Method: Stovetop
• Cuisine: American