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Crispy Tofu Sandwiches
with chili lime slaw / zucchini spears

Active: 50 Total: 50

Although a crispy chicken sandwich is inspiration for this meal, we swapped in versatile tofu as the base and gave it a crunchy panko coating. Though baking the tofu is a healthier choice than frying it, we didn't skimp on the creamy, flavorful toppings of spicy mayo and tangy slaw. 



Roasted Zucchini Spears:
  • Zucchini - 1 lb , spears
  • Oil, olive - 2 Tbsp
  • Italian seasoning - 1/2 tsp
  • Lemon juice - 2 tsp
Crispy Tofu Sandwiches:
  • Tofu, extra-firm - 12 oz , 1/2” / 1.3 cm thick slices (vacuum-packed preferable)
  • Foil - for baking
  • Mayonnaise - 2 Tbsp
  • Butter - 3 Tbsp
  • Panko breadcrumbs - 1 cup
  • Salt - 1/2 tsp
  • Lemon zest - 1/2 tsp
  • Hamburger buns - 4
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Sriracha - 2 tsp , more or less, to taste
Chili Lime Slaw:
  • Lime juice - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Brown sugar - 1 tsp
  • Soy sauce, low-sodium - 1 tsp
  • Chili-garlic sauce - 1 tsp
  • Coleslaw mix - 10 oz
  • Salt - 1/2 tsp


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick slices that will fit on the burger buns (make 1 for each burger). (Can be done 1 day ahead)

  2. Make Sriracha mayo - Whisk together mayonnaise (portion for Sriracha mayo) and Sriracha. (Can be done up to 5 days ahead)

  3. Zucchini - Slice zucchini into spears. (Can be done up to 5 days ahead)

  4. Make slaw - Whisk together lime juice, cooking oil, brown sugar, soy sauce, and chili garlic sauce. Add coleslaw mix on top and stir everything together. (Wait to add the salt until just before serving.)

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  1. Heat oven to 450F / 232C degrees.

  2. Line a sheet pan with foil and then spray with nonstick cooking spray or brush with some oil. Lay tofu slices out on the pan. Spread the top of each piece of tofu with a thin layer of mayonnaise (portion for tofu).

  3. Melt butter in the microwave. Stir in panko, salt (portion for the sandwiches), and lemon zest. Press panko mixture firmly into the top of each piece of tofu. (Note: Try to keep most of the panko on the tofu. Any that falls onto the pan around the tofu may cook more quickly and burn.)

  4. Toss the zucchini with olive oil, Italian seasoning, and some salt and pepper. If there is room for the spears around the tofu without crowding it, add them around the tofu. If not, use a second sheet pan.

  5. Bake tofu and zucchini until the panko on the tofu is golden and crisp and the zucchini is tender, about 13 to 18 minutes for both, depending on thickness. (If one finishes before the other, remove it from the pan and let the other keep cooking.)

  6. Squeeze lemon juice over the zucchini.

  7. Add the salt (portion for slaw) to the slaw and give it a good stir.

  8. Toast hamburger buns.

  9. Assemble the sandwiches by spreading the buns with Sriracha mayo and filling them with tofu and slaw. Enjoy zucchini on the side.



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