Smoked tofu takes on BBQ sauce like it was made for it, creating sticky, caramelized edges that hold up against sharp Swiss and the bright snap of fresh pear.
The crispy onions add crunch, the arugula brings pepper, and the tomato keeps everything from feeling too heavy.
Recipe by Chef Adam Hayman
Smoked tofu is the next best lunch ‘meat.’ It’s firm, flavourful and less expensive than a premium deli meat. When it’s sliced thin and stacked up on a sandwich it makes for a very satisfying bite. This sandwich can also work without the tomato, but it adds to the “impressive stack” element.
Paired with sweet pear, melty Swiss and a handful of crispy fried onions, the mix of smoky, savoury and fresh flavours keeps each bite interesting. Buttered sourdough brings everything together, toasting up crisp on the outside while staying soft inside, making this a hearty, meatless lunch that still feels substantial.
Smoked Tofu with BBQ Pear and Swiss Cheese Sandwich
Ingredients
- 1 pkg smoked tofu, sliced thin
- 2 tbsp BBQ sauce
- butter, room temperature
- 4 slices sourdough bread
- Swiss cheese, slices
- 1 pear or apple, sliced thin
- crispy onions, handful
- arugula, handful
- 1 tomato, sliced thin
Instructions
- Gently toss your thinly sliced tofu in the BBQ sauce.
- Butter the insides of your 2 slices of sourdough bread.
- On the bottom slice, place one layer of cheese slices, one layer of pear, and then roughly half the dressed slices of smoked tofu.
- The amount of tofu used depends on the size of your bread, but you’re generally looking for a stack of tofu, ¼ inch tall.
- Next, place the crispy fried onions on the tofu — the plan being that they’ll stick to the BBQ sauce. Follow the onions with the arugula, tomato, and then the top layer of buttered bread.
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