Breads and Pizza
Tofu Sandwiches with Marinated Fennel
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.
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