Concessions of a Vegetarian Cook

I’ve been pretty good
about sticking to the Weekday Vegetarian plan ever since issuing the official decree in our house back in October. What’s been surprising is that the girls have been great too, even though I have all sorts of plans in place (including a bag of drumsticks frozen individually in their marinade) to supplement their meals when I know they just can’t face another tofu- or bean-centric dinner. I’m convinced having a no-brainer fall-back plan is what has made this undertaking sustainable. It reminds me of the way I became a regular runner — it didn’t happen because I forced myself to run every day. That would have lasted precisely one week. Instead I deliberately set the bar low — every other day — so I could only be the hero in my own story. That was 25 years ago and here I am, still racking up the miles on Strava. Slowly, but still.

Here’s an A+ flexitarian dinner that I’ve called on a few times, loosely inspired by a sandwich I ate at Portland’s Eventide a few months ago. Three of the four of us are fine with a version where the smoky, golden-fried block of tofu gets a pickley-soy-sauce hit from the slaw. I mean, when I really think about it, it boggles my mind that anyone could not be fine with that. But what can you do? Instead of giving up on the whole thing, I just pan-fry a chicken thigh for the tofu-hater. I know it’s two separate dinners and that the meat-eater is eating a decidedly different meal from the non-meat eaters, but the front-end work is exactly the same, so it doesn’t actually feel like a defeat. And if it’s not defeat, it’s most definitely victory.

Smoky Tofu (or Chicken) Sandwiches with Nori Slaw and Spicy Mayo
Last time I made them, I served with bok choy (drizzled with ginger-scallion sauce) and skillet fried potatoes.

1 teaspoon Sriracha

3 Tablespoons mayonnaise
1 cup panko bread crumbs
1 tablespoon smoked paprika
2 teaspoons mustard powder
1 teaspoon onion powder
⅛ teaspoon cayenne
Salt and pepper
2 eggs, whisked
¼ cup flour, salted and peppered
3 tablespoons olive oil, plus more as needed
1 15-ounce block firm tofu, pressed and sliced horizontally and about ¼ inch thickness into 4 pieces; OR 4 boneless, skinless chicken thighs (or any combination of the two)
2 cups Asian Slaw (I essentially made the slaw from this recipe, replacing the Napa cabbage with red, and crumbling a sheet of nori into the whole thing) 
4 potato rolls

In a small bowl, mix together mayo and Sriracha. Set aside.

Prepare you dredging stations: On one plate, mix together panko, paprika, mustard powder, onion powder, cayenne, salt and pepper.  On second plate, add flour, and third plate add eggs.

Add oil to a deep skillet set over medium-high heat. Dredge chicken or tofu pieces first in flour, then egg, then bread crumbs, and add to skillet. Cook until golden and crispy, about 4 minutes per side (tofu) and 5 minutes per side (chicken).

While chicken is cooking, toast buns and spread one side with spicy mayo. Add tofu or chicken to each sandwich, top with slaw and serve.

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Yum! This recipe is going on my to-make list. My teenager became a pescatarian last year, so we have been eating a lot less meat as a family and fish 2-3 times a week. Happily we all like tofu. I will occasionally grill some sausages for my husband and me to eat alongside a vegetarian pasta, but that’s it. If only I could convince the teenager that lentils are delicious…but that’s going to take some more work! (Side benefit to our new eating pattern: even though seafood can be pricey, since we don’t eat it everyday, I’m saving a lot of money on groceries.)


Tofu sandwiches eh? I’ve been a vegetarian/pescatarian since I was 10 and that has never really crossed my mind. I like the flexibleness though since I am the only vegetarian in my family.

Carrie Bentley

This looks so delicious! Can’t wait to try it out – perfect veggie summer lunch or dinner 🙂 . As a longtime [vegetarian] reader who has always enjoyed your recipes, I am loving all of the new, delicious material you’ve been creating 🙂 Keep ’em coming!

That being said, I’d be remiss if I didn’t also say that I made The Ragu a few months back for the first time my boyfriend and family met (roasted veggies and other delicious non-meat options for me!) and they all raved about it. I’m not going to give all of the credit to the entree for the success of the evening, but let’s just say I have no doubt that it hit all the right notes and set the perfect tone 🙂

Sara White

I made this for dinner tonight, and – wow. I figured it would be good, but I didn’t realize it would be THAT good. This is going straight to my favourites list!


I have been thinking about becoming a vegetarian or at least cut back on the meat to just a few times. Its hard though because I have two little boys and a hubby to feed and would be making multiple meals at a time (due to food allergies I already make diff things for most meals). I want to try this though and see how it goes over!

Alicia Storms

I tried this recipe at home yesterday, and it turned out to be really delicious..
Thank you so much for such a yummy recipe.
Gonna save this and will share with others.
Keep sharing 🙂


Mi è piaciuto molto leggere la tua esperienza con il piano vegetariano nei giorni feriali e come gestisci le preferenze alimentari della tua famiglia. Il tuo approccio flessibile, come i sandwich di tofu (o pollo) con insalata nori, sembra una soluzione perfetta. Sono curiosa di sapere se hai altre ricette alternative simili che piacciono a tutta la famiglia, anche a chi è più restio all’idea di mangiare vegetariano. Grazie per aver condiviso le tue ricette ispiratrici!