We’re not gonna say drop everything you’re doing and make this Crispy Tofu Sub but.. the crunch speaks for itself. Plus it has all of the satisfying elements of a classic sub (freshness from the salad and richness from Dibble Garlic Aioli). Tofu is a healthy source of protein and the first step in creating any great tofu dish is knowing how to treat them. For this crispy tofu sandwich recipe, it's important to choose firm tofu. Soft tofu will hold too much moisture that will just fall apart when you're frying them, while firm tofu is perfect for frying to get that crispiness. This vegan tofu sandwich is completed as well with a fresh baguette (nothing's better than fresh bread, right?), a tasty salad made with Dibble Mayo and a healthy spread of Dibble Garlic Aioli on it. It's a crazy kind of sandwich, but that's what we like.
Prep Time 20 minutes
Cook Time 10 minutes
2 cups cabbage, thinly sliced
1/4 red onion, thinly sliced
1/4 yellow capsicum, thinly sliced
1 small tomato, thinly sliced
2 Tbsp peanuts, roughly chopped
1 Tbsp extra virgin olive oil
1/2 Tbsp vinegar
1 Tbsp parsley, roughly chopped
1/2 ground cumin
1 tsp salt
2 Tbsp Dibble Mayo
1 Tbsp olive oil
450g firm tofu, quartered and patted dry with paper towels
1 cup flour
1 cup bread crumbs
1 tsp cayenne pepper
1/2 cup water
3 Tbsp cornstarch
Fresh baguette, halved, cut lengthways enough for fillings and lightly toasted
3 Tbsp Dibble Garlic Aioli
In a medium mixing bowl, add in the cabbage, onion, capsicum, tomato, peanuts and set aside.
In a small mixing bowl, whisk together the oil, vinegar, parsley, cumin, salt, pepper, Dibble Mayo and add into the medium mixing bowl.
Thoroughly mix all the ingredients together and set aside.
On a large flat plate, evenly spread out the flour and set aside.
In a medium mixing bowl, whisk together the water and cornstarch to form a slurry and set aside.
On a large flat plate, thoroughly mix together the bread crumbs, cayenne pepper, evenly spread it out and set aside.
With your left hand, place a piece of tofu in the flour, thoroughly coat it then place it in the slurry.
With your right hand, thoroughly coat the tofu with the slurry, place it in the bread crumb mix, thoroughly coat it, and set aside.
Repeat for remaining tofu pieces.
In a medium pan on medium heat, add the oil, carefully place the crumbed tofu pieces and cook for 5-6 minutes or until the bottom is golden brown.
Turn the tofu pieces over and cook for a further 4-5 minutes or until golden brown.
Set aside on paper towels for preparation of the tofu sandwich.
Spread the Dibble Garlic Aioli inside the baguette pieces.
Add 2 crispy tofu pieces per halved baguette.
Top the crispy tofu pieces with the salad to assemble your tofu sandwich.