Herbed Tofu Club with Avocado & Chutney

Herbed Tofu with Avocado & Chutney on Multigrain

When we had half a tub of tofu left over from making this favorite for the first time in a while, my mind rambled over the possibilities. I don’t buy tofu that much anymore, but I used to cook with it and eat it a lot. One of my favorite preparations was the tofu sandwich. A million years ago, when I lived in the East Village, my roommate Jordana and I ate plenty of meals at Angelica Kitchen, the first-of-its-kind vegetarian joint nearby. There, Peter Berley cooked presciently, serving tasty grain bowls and tofu that tasted like something, not nothing. On his sandwiches, he layered slices of tofu, which had been marinated and baked under a blanket of herbs, vinegars, spices, and oil, with vegetables and good spreads. We adored those sandwiches.

Herbed Tofu Club with Avocado & Chutney on MultigrainHerbed Tofu Club with Avocado & Chutney on MultigrainHerbed Tofu Club with Avocado & Chutney on MultigrainHerbed Tofu Club with Avocado & Chutney on Multigrain

With the exception of a) hardcore Italian subs with at least four kinds of cured meat and b) the pressed mortadella pressed at Brooklyn Larder, I actually don’t love cold cuts on my sandwiches. Though not every menu reaches much beyond caprese on focaccia, I’ll order a vegetarian number if I can–avocado and hummus, grilled cheese of course, or this tofu club.

Herbed Tofu Club with Avocado & Chutney on Multigrain

Here, the tofu bakes in what’s essentially a green sauce. I spread the bottom slice of bread with a chutney I threw together at the end of the summer, to save a few rooftop tomatoes that never ripened. The seasoning comes from coriander seeds, which play nicely with the cilantro leaves (they’re the same plant), and of course plenty of sugar. You could use a purchased chutney if you like one; otherwise make some quick onion jam or reach for the apple butter you pushed to the back of the fridge after October’s farm visit. Ingredients for the rest of the sandwich–fresh multigrain bread, avocado, mustard, and lettuce leaves–shouldn’t be a problem to come by.Herbed Tofu Club with Avocado & Chutney on Multigrain

Herbed Tofu Club with Avocado & Chutney on Multigrain
Prep time: 
Cook time: 
Total time: 
Serves: 2 sandwiches
A vegetarian (make that vegan!) sandwich that's full of flavor and immensely satisfying. Serve with carrot sticks. Or chips. Use any chutney you have, or substitute apple butter, homemade onion jam, or any condiment that nicely combines sweet and sour.
For the tofu:
  • ¼ white onion, thinly sliced
  • 1½ tablespoons olive oil
  • 1 lime
  • Salt
  • 7 ounces tofu, drained and cut into ¼-inch thick slices
  • Half a bunch cilantro, stems and leaves
For the sandwiches:
  • 4 slices good whole grain bread
  • 1 tablespoon Dijon mustard
  • About ¼ cup chutney
  • ½ avocado, sliced
  • Red leaf lettuce
Marinate the tofu:
  1. Early in the day (if you have time), make the marinade: Pulse together a few onion slices with the juice from the lime, oil, a pinch of salt, and cilantro until it turns into a thick paste. Add a tablespoon of water, enough to thin the paste so you can pour it.
  2. Place the tofu in a single layer in a small pan. Pour the marinade over. Cover and pan and set aside until ready to bake (or, proceed immediately).
  3. Preheat the oven to 350°F. Bake the tofu for 45 minutes, until marinade is absorbed and the edges of the tofu look crisp.
Make the sandwiches:
  1. Spread two slices of bread with chutney and two with mustard. Divide the tofu, avocado, and lettuce between the two chutney-topped slices, then top with the second (mustard-spread) slices. Cut in half and serve.




Posted in: Lunch
  • caitlin

    Looks so good! Thanks for sharing.

    • http://www.biggirlssmallkitchen.com/ Cara

      Thanks, Caitlin!

  • Kavita Goyal

    Nice and easy recipe. The images are so captivating. I will definitely give it a try.

    • http://www.biggirlssmallkitchen.com/ Cara

      Thanks! Let us know how they turn out.

  • Nathailieee

    Mmmm this looks mouth watering. And I have a confession I have never had tofu before!
    Thank you for your lovely recipe :)


  • Lee Bartosh

    Did you mean to have the tofu listed twice?

    • http://www.biggirlssmallkitchen.com/ Cara

      That’s a typo. Thank you for catching! All fixed now.

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