Okay look, I know it sounds weird…
This is one of those recipes that you just have to trust with me with. Almond butter, cucumber, and tofu covered in soy sauce sounds extremely peculiar—I am aware! But I promise it just works!
This is a sandwich I have been eating for seriously close to 10 years. I never shared it before now because, well, I thought it was too “out there” for the masses, but dammit, this is my blog and this is what I like to eat!
I like using crunchy almond butter. This one I just got from the grind-you-own machine at the grocery store, and it’s awesome. Actually, though, I prefer raw almond butter even more on this sandwich, but I was too lazy to buy raw almonds and make my own when this roasted almond butter was readily available. Both will work, and both will be amazing, so just use whichever you want (you could even try using other nut butter like peanut or cashew).
I soak the tofu in soy sauce for like 15 minutes before I cook it. It adds a saltiness and gives the tofu some moisture and flavor. Then, I either dry sear it or add a little olive oil to a pan and sear it till it forms a browned crust.
Sometimes, I leave off the arugula on the sandwich, or swap them for sprouts. Sometimes I toss the arugula in olive oil and lemon juice first. Sometimes I make this a wrap instead of a sandwich. Do what feels right, lol.
Really, anyway you eat it is delicious, but the cucumbers are an absolute MUST. They add a crunchy, refreshing moisture to the sandwich that is just super delicious.
Check out my ferocious dog demolishing that bone. It’s an interesting juxtaposition against this vegan sandwich, isn’t it? Hahaha
Yield: 1 sandwich
- firm tofu, sliced into 1/2-inch-thick squares that can easily fit on a sandwich
- soy sauce
- olive oil
- 2 slices multigrain bread
- 1 and 1/2 to 2 tbsp crunchy almond butter
- 1/3 of a cucumber, sliced very thinly
- 1/4 cup baby arugula
- Pour enough soy sauce over your tofu to coat it, and allow to sit for 15 minutes at room temperature.
- Heat a pan over medium-high heat and add a teaspoon or so of olive oil (I usually grab a paper towel and wipe the oil around on the pan so it's a super thin, even coating). Add in the tofu in a single layer and cook for about 3 minutes per side, or unto a golden brown crust has formed on both sides. Remove and set aside.
- Toast your bread, and spread half of the almond butter over each slice.
- Layer on your ingredients, and enjoy!