Sandwiches are often an afterthought in vegan cooking, but the versatility of them can actually be quite astounding. There are almost endless varieties of patties and mixtures that you can put between two slices of bread and have as an easy lunch or a light supper. Some you can prepare in advance, while others need to be made fresh. This mushroom and tofu baguette is more of the serve fresh variety, preferably straight out of the pan and onto the bread while still hot. Served with chilled gem lettuce, raw chillies and mayonnaise, it is the perfect juxtaposition of hot and cold, married with just a touch of heat.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
The trick here is to drain the tofu well. Try to get it so that it is as dry as possible using either a dedicated tofu press, or your usual pots and pans stacked on top. The advantage of a tofu press, if you don’t have one, is that it drains the water away from the tofu. You can also leave it in the fridge while it is pressing without filling the fridge with heavy objects. I bought mine at a vegan fair a few years back and haven’t used saucepans since. The dryer you get the tofu, the more crispy you’ll be able to get it during cooking, so I would leave it pressing for at least an hour.
The Chinese sauces used in this dish are readily available in most large supermarkets, including the Shaohsing cooking wine. I’ve listed maple syrup for sweetness, but you can use any syrup or sugar you have. This is a very quick and easy dish to put together and will make a nice change from your usual sandwich.
Mushroom and Tofu Baguettes
Ingredients
For the Filling:
- 3 tbsp oil
- 400 g firm tofu pressed for 1 hour and diced
- 250 g large flat mushrooms torn or cut into small pieces
- A handful of frozen edamame beans
- 2 cloves garlic chopped
- ½ tsp Chinese five spice powder
- ½ tsp ground ginger
- 3 tbsp light soy sauce use tamari for gluten-free
- 2 tbsp hoisin sauce use gluten-free variety, if needed
- 3 tbsp maple syrup
- 3 tbsp Shaohsing cooking wine
To Serve:
- 3 individual crusty baguettes or gluten-free alternative
- A little vegan butter
- A few leaves of gem lettuce per baguette
- Half a red chilli sliced
- A couple of spoons of vegan mayo per baguette sriracha mayo works well
Instructions
- Heat the oil, until quite hot, then fry the drained tofu for about 10 minutes, until it is quite crispy. Remember to turn the pieces frequently to crisp all sides. Once this had been achieved, add the mushrooms and cook, on a medium-high heat, for a further 5-6 minutes, until they are also browned.
- Throw in the edamame beans and the garlic and give it another 4 minutes or so, stirring often.
- Now it’s time to add the spices and sauces. Put in the five spice, the ginger, soy sauce, hoisin sauce, maple syrup and cooking wine. Stir through and let it bubble for about 4-5 minutes, until you are left with a small amount of sticky liquid, then turn off the heat.
- To serve, cut each baguette in half and butter each half. Line the bottom of each loaf with the gem lettuce leaves, then spoon on your tofu mix. Top with the sliced chilli and the vegan mayo, then place on the top half of the bread. Cut in half and serve immediately.
Want to learn to cook amazing vegan food?
Sign up to my membership site Richard Church’s Vegan Cook School
And get unlimited access to online vegan cooking classes
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Vegan Double Chocolate Cookies
Before I went vegan, I used to love the chocolate chip cookies that you would get in packs of five at the supermarket. The ones that were usually with the fresh bread. To me they were the ultimate quick treat; crunchy on the outside, yet soft in the middle, perfectly sweet with solid bites of
read more Vegan Double Chocolate Cookies
Vegan Jambalaya
I’ve been looking to expand into a little more Cajun and Creole cooking and adding a few dishes from that region into my repertoire, so I’m very excited to be presenting this vegan Jambalaya recipe. I’ve used ingredients that get us as close to the original version as possible, such as vegan chorizo sausage and
Rice and Lentil Parathas with Green Lentil Curry
Parathas are a pan-fried Indian flatbread, often stuffed with spicy lentils and other ingredients. They can be a meal in themselves, but are perfect when served with a light curry for dipping. I have chosen to use lentils again for the curry, which isn’t as overkill as it might sound, and makes this a perfect
read more Rice and Lentil Parathas with Green Lentil Curry
Kale and Spinach Tabbouleh Sandwich
This is a very simple lunch that it prefect for the hot weather we’re currently having. This is not a strict tabbouleh recipe (which are typically parsley-based with bulgur wheat), but more my interpretation of it. I’ve chosen quinoa as the base because you can easily get it already cooked in packets at your local
read more Kale and Spinach Tabbouleh Sandwich
Vegan Bolognese Calzone Pizza
I’ve been making pizzas for what seems like forever (since I was thirteen years old) but I’ve only in recent years been making Calzone pizzas. They have become, in a short space of time, my favourite way to eat a pizza. While it is true that it can feel like you’re getting half a pizza
read more Vegan Bolognese Calzone Pizza
Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce
These vegan sausage and aubergine balls are a hearty meal for any day of the week. They are made from fresh vegan sausages and pan-fried aubergine, which are then rolled into a ball that you can either fry or cook in the oven. You can also turn this into a quick dish by making the
read more Vegan Sausage and Aubergine Balls with Roasted New Potatoes and Mustard Satay Sauce
20
20
20
20