A Whole Food Plant Based
Blackened Tofu Fillet Sandwich
Starting with a nice seasoning with our “secret ingredient” – dulse flakes to give it that familiar “sea” flavor. We cut our 14 oz block of firm tofu into thirds so we have 3 nice thick fillets. We seasoned with a little salt and then coated them with the blackened seasoning and then we baked them to perfection.
You could grill or griddle or pan fry these fillets for a slightly different blackening experience, but we opted for an oil-free baked version. A Whole Food Plant Based Sandwich option and it turned out great!
We made Blackened Tofu Fillet Sandwiches, but you could use these blackened tofu fillets for tacos or a grain bowl or more! Blackened, baked and delicious!
- 2 14 oz block Firm Tofu drained, and cut in to 3 equal slabs
- 4 teaspoons paprika
- 4 teaspoons old bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 dulse flakes *optional – gives the fillets that "sea" taste
- Vegan Rolls (we like pretzilla)
- 1 batch Cashew Tartar Sauce see recipe below
- lettuce shredded
- tomato sliced
- dill pickles sliced
- red onion thinly sliced
Preheat oven to 425 (400 for convection oven) degrees Fahrenheit
Mix paprika, old bay, garlic, onion, thyme, and dulse flakes in a small bowl
Season drained and cut tofu with a little salt and then coat with your blackened spice mix
Bake tofu for 40 minutes (edges should be golden brown and spice mixture should be dry and have formed a slight crust) FLIP and bake for an additional 20 minutes
*test the timing on this by keeping a close eye on your tofu. You are looking for golden brown edges with tofu center still firm to the touch, but your seasoning should be dry and forming a crust not wet.
**You could also grill, griddle, or pan fry the tofu.
While tofu bakes you can prepare your toppings and toast your buns.
Build your sandwich
toasted bun, lettuce, baked tofu, tomato, pickle, onion, tartar sauce.
Watch the Blackened Tofu Fillet Sandwich Video
Cashew Tartar Sauce
Yes, we love cashew based sauces. The raw cashews provide the perfect creamy base for most sauces. We used our Cashew Garlic Aioli as the base of this tartar sauce and we added in pickles, lemon, capers, and some dried herbs for the perfect flavor. Not into tartar sauce? You could also use our Cashew Remoulade from our Chickpea “Crab” Cakes Recipe.
Vegan and Whole Food Plant Based this is the perfect recipe for your sea inspired dishes! Crabless cakes or tofu fillets, this pairs perfectly.
- 1 cup Cashew Garlic Aioli
- 1/4 heaping cup finely diced dill pickles
- 3 heaping tablespoon minced capers
- 2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 2 teaspoons lemon juice
Mix all ingredients. Keep refridgerated until ready to serve (tastes even better when prepared earlier in the day or the night before serving).
We hope you enjoy this sea worthy recipe. We created this after we wintered in Florida and knew we needed a dish that reminded us of the beach. Skip the fish and grab tofu instead for this tasty blackened tofu fillet sandwich! We think it is a winner.
Be sure to snap a pic and tag us on Instagram and Facebook #veginspiredfoodie. We love to see your creations.
Until Next Time, Eat More Plants & Live VegInspired!