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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


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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