Smoky Tofu Club Sandwich

With Pimenton Aioli, Caramelized Onions, and Garlic Potato Wedges

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Soy

Calories Conscious
Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Want a deli-quality sandwich without all the fat? We start with fresh, fluffy sourdough slices and pile on pan-seared tofu. Then Pimenton aioli, caramelized onions, baby arugula, and tomatoes are added for the ultimate in club sandwich satisfaction. We pair this luscious sandwich with garlic potato wedges and the whole dish is low-calorie and seriously satisfying.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 1 Russet Potatoes
  • 1 Tomato
  • Info
    12 oz. Extra Firm Tofu
  • 2 Garlic Cloves
  • ½ fl. oz. Liquid Smoke
  • 1 Tbsp. Smoked Paprika
  • Info
    ¼ cup Vegenaise
  • Info
    4 Sourdough Bread
  • ½ oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    584
  • Carbohydrates
    78g
  • Fat
    13g
  • Protein
    28g
  • Sodium
    513mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Medium Pan
  • 1

    Prepare the Ingredients

    Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Peel and thinly slice onion. Slice potato into fry-sized wedges. Slice tomato into thin rounds. Rinse and drain tofu, gently pressing out any additional liquid from the block. Cut tofu into 6-8 slices. Finely mince garlic.

  • 2

    Prepare the Potato Wedges

    In a mixing bowl, combine potato wedges, half of the minced garlic, 1 tsp. olive oil, and a pinch of salt and pepper. Toss to ensure wedges are completely coated with oil and spices. Spread wedges on baking sheet (avoiding overlap) and bake for 30-35 minutes, flipping midway through, or until browned and crisp. Remove from oven and allow wedges to cool for 5 minutes on the baking sheet to get crispy, then remove to a plate.

  • 3

    Marinate and Cook the Tofu

    While potatoes are baking, combine liquid smoke, half of the smoked paprika, a pinch of salt and pepper, and 2 Tbsp. of water in a bowl. Add tofu and marinate for 10 minutes. Warm a medium pan with 1 tsp. olive oil over high heat. Remove tofu from marinade and pat dry. Add tofu slices to the hot pan, 3-4 at a time, and cook on each side for 5 minutes, or until sides are lightly charred. Remove to a plate and set aside.

  • 4

    Caramelize the Onions

    Wipe out the same pan as you cooked the tofu in and add the remaining tofu marinade liquid and the onion slices and cook over medium heat. Cook for 10 minutes, stirring occasionally, or until onions are tender and caramelized and liquid has reduced. Remove from heat and set aside.

  • 5

    Prepare the Aioli and Toast the Bread

    In a small dish, combine the Vegenaise, remaining half of the garlic, remaining smoked paprika, and a pinch of salt and pepper. Place bread on baking sheet you used for potatoes for 2-3 minutes on each side to toast, or in a toaster until desired crispness is achieved.

  • 6

    Plate the Dish

    Place toasted bread slices on a plate. Slather insides with aioli. Put 3-4 slices of tofu on one piece of bread. Top with caramelized onions, tomato slices, baby arugula, and top another piece of toasted bread. Arrange a pile of potato wedges next to sandwich. Use any remaining aioli for dipping the wedges!

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