Tofu Caprese Sandwich
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These Tofu Caprese Sandwiches are simple to make and the perfect handheld meal for summer! The basil sauce gives SO MUCH flavor to the sandwich and the tofu is crispy and adds a nice bit of protein to the meal!
I’ve been making a version of this sandwich for YEARS. It’s one of my all time favorite meals to make in the summer when basil and tomatoes are so deliciously ripe!
Today, we’re adding extra protein with some simply marinated and sautéed tofu! I cut it into thin strips to kind of mimic lunch meat and I love how it turned out.
And in all honesty, I’m often just really looking for a good excuse to eat ciabatta. LOL. It’s one of my favorite kinds of bread and I crave it on the REGULAR!
The other element that makes this sandwich so packed with flavor is the BASIL SAUCE!
Instead of just using mayo + fresh basil on the sandwich, we’re making a simple but DELICIOUS basil sauce using a handful of simple ingredients. The sauce is creamy and tastes like SUMMER and I love it so much!
The recipe makes a bit more than you need for the sandwiches which is definitely on purpose. you’re going to want to put it on everything, trust me!
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this sandwich and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
More Tofu recipes to try:
- Tofu Stir Fry
- My Tofu 101 Guide
- Balsamic Tofu Sandwich
- How to Marinate Tofu
- Sesame Tofu
- Air Fryer Tofu
- Kung Pao Tofu
Tofu Caprese Sandwich
Ingredients
For the basil sauce:
- 1 large clove of garlic
- ½ cup of mayonnaise
- ½ cup of lightly packed fresh basil leaves
- ¼ teaspoon of sea salt
- Ground pepper to taste
For the sandwiches:
- 1 15 oz block of extra* or super firm tofu
- ⅔ cup of Italian dressing
- 1 tablespoon of olive oil
- 4 ciabatta rolls or other bread, sliced in half
- 2 medium or 1 large ripe tomato thinly sliced
- 1 8 oz ball of mozzarella cut into 8 slices
- 2 cups of lightly packed fresh arugula
- olive oil and balsamic glaze for topping
- salt and pepper to taste
Instructions
- Start by prepping the tofu. Thinly slice it and place in a large bowl with the Italian dressing. Toss so that the tofu is covered in the sauce. Let sit for about 30 minutes ideally.
- Meanwhile, make the basil sauce by combining all of the ingredients in a small blender or food processor and blend until creamy.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add in the tofu slices, working in batches as needed, and cook over medium heat for 5 minutes per side or until a deep brown color around the edges. I like to get mine a little crispy. Set aside when done.
- If you want to serve the sandwiches toasted, preheat the oven to 400 degrees F and place the sliced ciabatta rolls on a baking sheet.
- Assemble the sandwiches by smearing a generous amount of the basil sauce on the top and bottom of each ciabatta roll. Place to slices of the mozzarella on one half of each roll. Place in the oven to toast for about 5 minutes or until the cheese has gotten a little melty.
- On top of the cheese, place the tomato and sprinkle with a bit of salt and pepper. Top with the cooked tofu and a generous drizzle of olive oil and balsamic glaze. Finally, add on some arugula and the top of the ciabatta roll. Enjoy immediately!
Notes
This post may contain affiliate links. Please read my disclosure policy.
