Spiced Potato & Tofu Sandwich
Savor the bold flavors of our Spiced Potato & Tofu Sandwich! This mouthwatering creation showcases perfectly marinated tofu paired with crispy, seasoned potatoes, all drizzled with a zesty chermoula and creamy garlic mayo. It's a satisfying bite that's bursting with taste and sure to become your new favorite!
Prep
30
min
Cook
40
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1/2 garlic clove, minced
- 1/4 tsp garlic granules (1.25 ml)
- 1/4 lemon juice
- 200g potatoes, sliced approx 1/2cm thick (7.06 oz)
🥩Meat & Seafood(1)
- 200-300g firm tofu, thinly sliced (7.06-10.6 oz)
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(8)
- 1/4 tsp cayenne (1.25 ml)
- Small handful coriander
- 1/2 tsp cumin (2.5 ml)
- 1/4 tsp cumin (1.25 ml)
- 1/4 tsp ground coriander (1.25 ml)
- 1/4 tsp oregano (1.25 ml)
- 1/2 tsp paprika (2.5 ml)
- 1/8 tsp salt (0.62 ml)
📦Other(6)
- Rocket
- 1 large/2 small ciabattas
- 1/2 green chilli
- 4 tbsp mayo (60 ml)
- 1/4 tsp msg (1.25 ml)
- 1.5 tbsp tamari (22.5 ml)
Nutrition (per serving)
Calories
788
Protein
30g
Carbs
108g
Fat
44g
👨🍳 Instructions
- 1
For the tofu: mix all the ingredients, apart from the tofu, together to make the marinade. Coat each tofu slice in the marinade then set aside to marinate for at least 30 minutes, the longer the better.
- 2
Sprinkle the potatoes with the cumin, oregano & a pinch of salt then drizzle with oil & toss to coat.
- 3
Lay the tofu slices & potatoes out flat on a lined baking tray then place in the oven at 200°C. Cook the tofu for 30-40 minutes until browned & slightly crisp, turning half way. Cook the potatoes for 15-20 minutes, turning half way, until tender & golden.
- 4
For the chermoula: add all the ingredients to a food processor & pulse until it comes together but isn’t completely smooth.
- 5
Mix all the mayo ingredients together & toast your bread.
- 6
Assemble your sandwiches with garlic & herb mayo, rocket, tofu, potatoes & chermoula & enjoy!
💡 Pro Tips
- ✓Marinate tofu for a minimum of 2 hours (not just 30 minutes) because firm tofu's dense protein matrix requires extended osmotic diffusion to absorb the tamari and spice flavors; the salt in tamari denatures surface proteins and creates channels for deeper penetration.timing2 hours minimum (vs 30 minutes)
- ✓Press tofu slices between paper towels under a 2-3 lb weight for 15 minutes before marinating to remove 30-40% of surface moisture, which allows better marinade adhesion and creates a drier surface that browns more effectively at 200°C.technique30-40% moisture removal
- ✓Increase oven temperature to 220°C and stagger cooking by starting potatoes 8-10 minutes before tofu, since potatoes require 45-50% more time to develop a golden crust; this prevents tofu from over-drying while potatoes catch up.timing220°C | 8-10 minute stagger
- ✓Arrange tofu and potatoes in a single layer with at least 2 cm between pieces to ensure 360° air circulation; crowding reduces browning by trapping steam and lowering surface temperature by 15-20°C.technique2 cm spacing minimum
- ✓Toast ciabatta cut-side down at 200°C for 3-4 minutes until edges are golden, which dries the surface to 8-10% moisture and creates a barrier that prevents mayo and chermoula from soaking through and making the bread soggy.timing3-4 minutes | 8-10% surface moisture
Share this recipe
Prep
30
min
Cook
40
min
Serves
2
people
Level
intermediate
Share this recipe
Spiced Potato & Tofu Sandwich
Savor the bold flavors of our Spiced Potato & Tofu Sandwich! This mouthwatering creation showcases perfectly marinated tofu paired with crispy, seasoned potatoes, all drizzled with a zesty chermoula and creamy garlic mayo. It's a satisfying bite that's bursting with taste and sure to become your new favorite!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- 1/2 garlic clove, minced
- 1/4 tsp garlic granules (1.25 ml)
- 1/4 lemon juice
- 200g potatoes, sliced approx 1/2cm thick (7.06 oz)
🥩Meat & Seafood(1)
- 200-300g firm tofu, thinly sliced (7.06-10.6 oz)
🫙Pantry Staples(1)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(8)
- 1/4 tsp cayenne (1.25 ml)
- Small handful coriander
- 1/2 tsp cumin (2.5 ml)
- 1/4 tsp cumin (1.25 ml)
- 1/4 tsp ground coriander (1.25 ml)
- 1/4 tsp oregano (1.25 ml)
- 1/2 tsp paprika (2.5 ml)
- 1/8 tsp salt (0.62 ml)
📦Other(6)
- Rocket
- 1 large/2 small ciabattas
- 1/2 green chilli
- 4 tbsp mayo (60 ml)
- 1/4 tsp msg (1.25 ml)
- 1.5 tbsp tamari (22.5 ml)
Nutrition (per serving)
Calories
788
Protein
30g
Carbs
108g
Fat
44g
👨🍳 Instructions
- 1
For the tofu: mix all the ingredients, apart from the tofu, together to make the marinade. Coat each tofu slice in the marinade then set aside to marinate for at least 30 minutes, the longer the better.
- 2
Sprinkle the potatoes with the cumin, oregano & a pinch of salt then drizzle with oil & toss to coat.
- 3
Lay the tofu slices & potatoes out flat on a lined baking tray then place in the oven at 200°C. Cook the tofu for 30-40 minutes until browned & slightly crisp, turning half way. Cook the potatoes for 15-20 minutes, turning half way, until tender & golden.
- 4
For the chermoula: add all the ingredients to a food processor & pulse until it comes together but isn’t completely smooth.
- 5
Mix all the mayo ingredients together & toast your bread.
- 6
Assemble your sandwiches with garlic & herb mayo, rocket, tofu, potatoes & chermoula & enjoy!
💡 Pro Tips
- ✓Marinate tofu for a minimum of 2 hours (not just 30 minutes) because firm tofu's dense protein matrix requires extended osmotic diffusion to absorb the tamari and spice flavors; the salt in tamari denatures surface proteins and creates channels for deeper penetration.timing2 hours minimum (vs 30 minutes)
- ✓Press tofu slices between paper towels under a 2-3 lb weight for 15 minutes before marinating to remove 30-40% of surface moisture, which allows better marinade adhesion and creates a drier surface that browns more effectively at 200°C.technique30-40% moisture removal
- ✓Increase oven temperature to 220°C and stagger cooking by starting potatoes 8-10 minutes before tofu, since potatoes require 45-50% more time to develop a golden crust; this prevents tofu from over-drying while potatoes catch up.timing220°C | 8-10 minute stagger
- ✓Arrange tofu and potatoes in a single layer with at least 2 cm between pieces to ensure 360° air circulation; crowding reduces browning by trapping steam and lowering surface temperature by 15-20°C.technique2 cm spacing minimum
- ✓Toast ciabatta cut-side down at 200°C for 3-4 minutes until edges are golden, which dries the surface to 8-10% moisture and creates a barrier that prevents mayo and chermoula from soaking through and making the bread soggy.timing3-4 minutes | 8-10% surface moisture