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Breads and Pizza

Tofu Sandwiches with Marinated Fennel


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Tofu Sandwiches with Marinated Fennel

Recipe Notes

  • Advance Prep: 10 minutes
  • Grill Time: 10 minutes
  • Yield: Makes 4 sandwiches

Ingredients

For the tofu

  • 1 pound (500 g) tofu
  • 2 garlic cloves
  • 1 tablespoon chopped fennel fronds
  • 2 1/2 teaspoons fennel seeds
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon agave nectar

For the marinated fennel

  • 2 small fennel bulbs
  • 1 teaspoon coarse sea salt
  • 2 tablespoons lemon juice

For the remoulade

  • 1/4 cup plus 2 tablespoons (85 g) vegan yogurt
  • 1/4 cup (55 g) vegan mayonnaise
  • 2 tablespoons chopped fennel fronds
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon salt
  • 4 sandwich rolls
  • 1 tablespoon chopped fennel fronds

Recipe Steps

Step 1: Cut the tofu into slices 1.5 cm thick. Crush the garlic, fennel fronds and seeds, salt, pepper, oil and agave nectar to a paste in a mortar. Coat the tofu with the paste and let marinate in the refrigerator for 2 hours.

Step 2: For the marinated fennel, thinly slice the fennel bulbs, mix them with the salt and lemon juice and rub the slices well with your hands.

Step 3: Mix the remoulade ingredients well.

Step 4: Take the tofu out of the marinade and drain briefly. Cook over direct heat for 4 to 5 minutes, brushing with the leftover marinade from time to time.

Step 5: Cut the rolls open and warm them on their cut sides over direct heat for 2 minutes. Fill them with remoulade, tofu slices and marinated fennel and top with chopped fennel fronds.

Recipe Tips

The marinated fennel can be prepared beforehand and left overnight in the refrigerator.

Find This Recipe

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