Grilled Tofu Sandwiches

Firm tofu gets marinated (the longer the better, even a few days), then grilled over coals until the outside is charred and crispy while the inside stays dense and chewy. Sliced onto bread with horseradish-spiked mayo, ripe tomato, lettuce, and red onion, it eats like a serious sandwich.

Firm, Chinese-style tofu is essential here. Soft or silken tofu falls apart on the grill and won’t hold up to slicing. You want the kind that’s dense enough to pick up with your hands and slice cleanly with a knife. Cut it crosswise into ½-inch thick slabs so each piece has enough surface area to get a good char.

The horseradish mayo is what ties everything together. It adds a sharp, peppery bite that cuts through the richness of the grilled tofu and the creaminess of the tomato. Spread it generously on both slices of bread.

Chef Tips

• Marinate the tofu for at least 24 hours, ideally 2 to 3 days. The longer it sits, the deeper the flavor penetrates the dense block.
• Grill about 6 inches above the coals so the outside crisps without burning. If your grill runs hot, move the tofu to indirect heat after the initial sear.
• Press the tofu before marinating by wrapping it in paper towels with a heavy plate on top for 30 minutes. Less moisture means better marinade absorption and crispier edges.

Variations

• Use a broiler if you don’t have a grill. Get the rack close to the element and watch it carefully.
• Swap horseradish mayo for sriracha mayo or a miso-ginger dressing for a different flavor direction.
• Serve on a toasted ciabatta roll instead of sliced bread for a sturdier, crunchier sandwich.