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    Home » Vegan Main Dish Recipes

    Blackened Tofu and Coleslaw Sandwiches

    By Sarah Pilley Updated Apr 4, 2024 · Published Apr 4, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Blackened tofu and creamy vegan coleslaw sandwich being held up by a hand with more coleslaw in bowls in the background on top of a red and white gingham napkin; text reads "vegan tofu & coleslaw sandwich recipe".

    This Blackened Tofu & Coleslaw Sandwich is perfect for a summer barbecue! It is packed with flavor from the spicy tofu steaks and creamy vegan coleslaw.

    Blackened tofu and creamy vegan coleslaw sandwich being held up by a hand with more coleslaw in bowls in the background on top of a red and white gingham napkin.

    Blackened tofu and homemade vegan coleslaw go together almost too perfectly. 

    Crispy, slightly spicy tofu balanced by creamy, tangy, slightly sweet coleslaw... this combo is just screaming to be made into a sandwich!

    And better yet, these easy sandwiches come together in under 30 minutes!

    They are perfect for a picnic during the summer alongside some fresh fruit and chickpea chips.

    Jump to:
    • Ingredients
    • Preparation
    • Assembling the Sandwich
    • Make Ahead Tips
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make blackened tofu sandwiches:

    Ingredients with labels: red onion, coleslaw, mayo, bread, tofu, and tomato.
    • Any type of bread roll or bun will work to make this sandwich. I made it with a hoagie-style bread and ciabatta-style roll, and both turned out delicious! 
    • Blackened tofu is the true star of this sandwich. The tofu steaks are perfectly crispy and flavorful.
    • Vegan coleslaw balances the spicy blackened tofu and gives a bit of crunch. Lettuce or spinach would also work great if you don’t have coleslaw.
    • Vegan mayo adds an extra layer of creaminess. Add some sriracha to level up the spice!
    • Optional additions like thinly sliced beefsteak tomato and red onion take this sandwich to the next level. Some pickled red onions would also be great!

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Preparation

    Making vegan coleslaw is as easy as mixing the dressing and a pre-packed coleslaw mix! Let it chill in the refrigerator for 15 minutes to an hour to allow the flavors to meld.

    While the coleslaw is chilling, prepare the tofu steaks! Pan-fry them in a nonstick skillet for about 5 minutes on each side. 

    Thinly slice the tomato and onion as the tofu cooks so everything is ready to assemble your sandwiches at the same time.

    Assembling the Sandwich

    Here’s a step-by-step guide to assembling the best tofu and coleslaw sandwiches:

    Step by step collage of assembling the sandwich: layer mayo, then tomato, next coleslaw, then onion, finally the tofu, and the last picture is of the overall sandwich.
    1. Spread a layer of mayo.
    2. Add a layer of tomato.
    3. Spoon on the coleslaw.
    4. Add a handful of red onion.
    5. Finish with the blackened tofu.
    6. Enjoy!

    Make Ahead Tips

    As always, if you plan to make your sandwiches ahead of time, such as before a barbecue or picnic, just make sure to store all the ingredients separately!

    Vegan coleslaw can be stored in the refrigerator for up to 4 days; it is best within the first day or so.

    Blackened tofu can last up to 5 days in the fridge. You can eat it cold, or to make it crispy again, reheat it on a grill or in the air fryer for a couple of minutes.

    Blackened tofu and coleslaw sandwich with the top piece of bread to the side.

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Blackened tofu and creamy vegan coleslaw sandwich being held up by a hand with more coleslaw in bowls in the background on top of a red and white gingham napkin.

    Blackened Tofu and Coleslaw Sandwiches

    This Blackened Tofu & Coleslaw Sandwich is perfect for a summer barbecue! It is packed with flavor from the spicy tofu steaks and creamy vegan coleslaw.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 sandwiches
    Author: Sarah Pilley
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    Ingredients

    Blackened Tofu

    • 14-18 oz block of extra firm tofu
    • 2-3 teaspoons blackened seasoning
    • 1 tablespoon olive oil

    Sandwich

    • 1 cup vegan coleslaw
    • 4 pieces bread hoagie, ciabatta
    • ¼ cup tofu mayo
    • 1 beefsteak tomato thinly sliced
    • ¼ red onion thinly sliced

    Instructions

    Preparation

    • Making vegan coleslaw is as easy as mixing the dressing and a pre-packed coleslaw mix! Let it chill in the refrigerator for 15 minutes to an hour to allow the flavors to meld.
    • While the coleslaw is chilling, prepare the tofu steaks! Pan-fry them in a nonstick skillet for about 5 minutes on each side.
    • Thinly slice the tomato and onion as the tofu cooks so everything is ready to assemble your sandwiches at the same time.

    Assembly

    • Toast your bread to get it slightly crispy.
    • Spread a layer of mayo on each piece of bread.
    • Add a layer of tomato.
    • Spoon on the coleslaw.
    • Add a handful of red onion.
    • Finish with a layer of blackened tofu pieces.

    Notes

    See more expert tips, pictures, and variations above for making the best blackened tofu sandwiches with coleslaw!
    Yield: 4 sandwiches
    Serving Size: 1 sandwich
    Make-Ahead Tips: Store all the ingredients separately if you plan to make your sandwiches ahead of time! You always want to wait to assemble until right before you plan to serve them.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 149kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 430mg | Potassium: 475mg | Fiber: 2g | Sugar: 5g | Vitamin A: 734IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg

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    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

    More About Me

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