Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw

These crispy peri-peri tofu sandwiches with ranch slaw are a bold and spicy treat. Made with crispy tofu cutlets covered in tangy peri-peri sauce and topped with a creamy ranch coleslaw and pickles. These sandwiches are what vegan comfort food dreams are made of.

Ingredients to Make Crispy Peri-Peri Tofu Sandwiches with Ranch Slaw:

Crispy Peri-Peri Tofu:

• Tofu: I prefer super firm tofu for the best texture
• Dairy-Free Milk: I used almond milk but any unsweetened kind will work.
• Panko Bread Crumbs: for the nice crunchy coating
• Oil: Any neutral high-heat oil is fine.  I like to use canola or avocado oil.
• Peri-Peri Sauce: I used the Trader Joe’s brand..
• Cornstarch: this will make the cutlets extra crispy
• Soy Sauce: will add flavor to the tofu as a marinade.
• Hamberger Buns
• Toppings: Ranch slaw & pickles.

Creamy Ranch Slaw: 

• Cabbage Slaw Mix: I find it easier to buy a ready bag.
• Vegan Ranch Dressing: I use my homemade vegan ranch dressing recipe.

How to Make This Recipe:

Crispy Peri-Peri Tofu:

1. Slice the pressed tofu into 4 equal slabs.
2. Add the tofu to a shallow container and drizzle soy sauce on both sides of each of the cutlets, being sure to evenly distribute the sauce as much as possible.
3. Cover the container with the lid and gently shake it to cover all of the cutlets with the sauce even more.
4. Refrigerate and allow the tofu to marinate for at least 30 minutes. 
5. While the tofu is marinating, prepare 3  shallow dishes that are big enough for the tofu. The first is for the cornstarch, the second for the plant milk, and the last dish for the breadcrumbs.
6. Prepare the ranch slaw.
7. Coat each tofu cutlet on each side by dipping them into the cornstarch first, then the vegan milk, and last the breadcrumbs. Feel free to press the breadcrumbs into the tofu to help it stick. Set aside.
8. Heat a medium-sized skillet with the oil on medium heat.
9. Fry the tofu cutlets on both sides for 2-3 minutes each or until they are dark golden brown and crispy.
10. Remove each tofu cutlet from the skillet and place them on a paper-towel-lined plate or a cooling rack to drain the excess oil.
11. Brush each side of the cutlets with a generous amount of peri-peri sauce.
12. Toast the buns.
13. Assemble the sandwiches, adding extra sauce as needed and any additional toppings of your choice.

Creamy Ranch Slaw:

1. Add the cabbage slaw mix and vegan ranch dressing to a medium bowl. Mix well until the slaw is completely coated.

More Tofu Recipes You’ll Love:

• Crispy Gochujang Tofu Sandwiches with Sriracha Slaw
• Crispy Buffalo Tofu Cutlet with Creamy Cucumber Celery Salad
• The Best Tofu Ricotta Stuffed Shells | Easy and Vegan

Print