The Hottest Club: Baked Tofu, Butternut and Harissa Mayo

CALORIES:

513.7

PROTEIN:

29.1

PREP TIME:

20 mins

COOK TIME:

90 mins

SERVINGS:

4

Cheers to the hottest sammie in town. Perfect for a pre-game party, or a post-game fuel up!

Recipe by Chad Sarno

Ingredients

  • 1 block tofu, extra firm
  • 1 1/2 tablespoons tamari, or soy sauce, low sodium
  • 1 teaspoon olive oil
  • 1 small butternut squash
  • 1/2 teaspoon sea salt (optional)
  • 2 teaspoon onion granules
  • 1 teaspoon smoked paprika
Harissa Mayo:
  • 3/4 cup Classic Sour Cream or plant-based mayo
  • 1/2 cup roasted peppers, minced
  • 1/2 teaspoon jalapeno or red chili
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon parsley
  • 1/2 teaspoon black pepper
To assemble:
  • 8 slices of your favorite whole grain bread (we like seeded)
  • 1 head butter lettuce, leaves separated
  • 2 vine tomatoes, sliced
  • Pickles, sliced thin (optional)

Directions

  1. To bake the tofu and roast the butternut, preheat oven to 375ºF/190ºC
  2. For the tofu: Press the tofu gently between paper towels by hand to allow the excess moisture to be released from it. This will cut down on baking time. Cut the block into 8 slices.
  3. On a plate, cover the tofu slabs with the tamari. Spray a sheet pan with spray oil or line with parchment paper. Place slabs on oiled sheet pan and bake for about 45-60 minutes, turning tofu halfway through cooking time. Remove and let cool while you assemble all other components.
  4. For the butternut: Cut off the seed bell of the butternut, just using the straight neck. Peel and slice the butternut neck into 6-8 1/2 inch slabs, depending on how thick it is.
  5. Lightly oil, or use parchment paper on, a baking sheet lightly and place the butternut slabs on the pan. Lightly rub a bit of the oil around the butternut. This will help the squash brown. Sprinkle with 1/2 t sea salt, onion granules and smoked paprika and place in the oven. Allow to roast for 12-15 minutes or until tender. Remove from oven and allow to cool.
  6. For the Harissa Mayo: In a small bowl, mix all ingredients well. Set aside. This makes a great sandwich spread or dip and is delicious brushed on roasted vegetables.
  7. Assembling the sandwiches: Now that all ingredients are prepped, now is the time to assemble! For each sandwich, spread a bit of Harissa Mayo on each side. Start building the sandwich, in the following order: lettuce, 2 baked tofu slices, one roasted butternut plank, tomato and pickles and top with the other piece of dressed bread.

Nutrition FactsAmount Per Serving

Calories

513.7

Protein

29.1

Total Fat

21.2g

Sat Fat

3.8g

Trans Fat

0g

Cholesterol

0mg

Total Carbohydrates

58.4g

Dietary Fiber

10.4g

Total Sugars

8.7g

Added Sugar

0g

Sodium

790mg

Tips

  • Swap out the Classic Sour Cream for your favorite plant-based mayo.
  • Swap out the whole grain bread for fresh ciabatta.
  • To increase the protein content, use White Bean Hummus on one side of the bread.
  • Add a few slices of your favorite plant-based deli meats or Tempeh Bacon as a layer in the sandwich.

Nutrition FactsAmount Per Serving

Calories

513.7

Protein

29.1

Total Fat

21.2g

Sat Fat

3.8g

Trans Fat

0g

Cholesterol

0mg

Total Carbohydrates

58.4g

Dietary Fiber

10.4g

Total Sugars

8.7g

Added Sugar

0g

Sodium

790mg

Explore other Lunches/Dinners favorites.

View All

Share this Recipe

If you try this recipe, we want to know! Snap a pic and tag it #eatlikeagamechanger on Instagram.


Get weekly tips, recipes and updates from our athletes and experts.

  • This field is for validation purposes and should be left unchanged.