Vegetarian · 30 min
Crispy Tofu Sandwiches with Garlic Aioli & Arugula-Cucumber Salad
- 30 min
- 2–6 servings
- 665 kcal / serving
Cuzzy tofu sandwiches get a crisp breading and garlicky aioli, balanced by a bright arugula-cucumber salad. It’s a fast weeknight build with satisfying texture and fresh flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ (12 oz) pkgbroccoli slaw
- ½English cucumber
- 1 (12 oz) pkgextra firm tofu
- ½lemon
- 2whole grain buns or rolls
- English cucumbers
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, mayonnaise, panko bread crumbs, pure maple syrup, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · toaster (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ (12 oz) pkgbroccoli slaw
- ½English cucumber
- ½lemon
- English cucumbers
- lemons
Dairy, eggs & chilled
- 1 (12 oz) pkgextra firm tofu
Bakery & bread
- 2whole grain buns or rolls
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkg |
| English cucumber | ½ | 1 | 1 ½ |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| lemon | ½ | 1 | 1 ½ |
| whole grain buns or rolls | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and line a sheet pan.
- Press the tofu by sandwiching it between towels and weighing it down, while you prepare the other components.
- Rinse and dry the produce, and prepare the aioli by mixing lemon zest with mayo and spices.
- Coat the tofu with a thin layer of aioli on top, sprinkle half the crumbs, and drizzle with oil; flip and repeat with the remaining aioli, crumbs, and oil.
- Bake the tofu, turning once, until the crust is crispy and golden, about 15–18 minutes.
- Whisk the lemon juice with oil, maple syrup, Dijon, salt, and pepper to make the dressing.
- Slice the cucumber into rounds and toss with the dressing.
- Add broccoli slaw and arugula to the bowl and toss to combine the salad.
- Toast the buns if desired and spread the remaining aioli on each loaf as needed.
- Assemble each sandwich by layering salad and crispy tofu on the bun halves, then serve with any remaining salad on the side.
- Divide the finished sandwiches and reserved salad between plates and enjoy.
Two tips
- Press the tofu ahead of time if you have a moment to spare, to speed up the bake.
- Store any leftover aioli in the fridge and use it for another sandwich or as a dip.
Nutrition per serving
- Calories
- 665 kcal
- Protein
- 29 g
- Carbs
- 45 g
- Fat
- 45 g
- Fiber
- 8 g
- Sodium
- 423 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.