Tofu Patty Melt
A healthy, vegetarian twist on the classic patty melt. Forget all the extra grease and belly aches, this Tofu Patty Melt comes with no regrets.
This recipe featured in my book, Eat To Sleep, for it's sleep-promoting ingredients!
Tofu just doesn’t get enough love among meat-eaters. In talking with people, there are usually two reasons for the negative feelings about tofu.
1. They have no idea what to do with tofu
2. They are suffering from Tofu Trauma
Tofu trauma? Yes…it’s real and very sad, but there is a cure! Tofu trauma occurs when someone is served a big piece of poorly prepared, flavorless, jiggly tofu, and once they take a bite, it just squishes around in their mouth until they manage to swallow it or spit it out. I’ve been there. I have suffered tofu trauma, but with the proper steps, I have recovered and now I want to help others who have had a negative experience overcome it. Do you have a traumatic tofu experience that you’d like to share? This is a safe place, so please feel free to share your story. I’m here for you!
First and most importantly, there are different types of tofu: silken (soft), medium-firm, firm, and extra firm. It is essential to choose the appropriate type of tofu for the recipe you are preparing, and it should be noted in the recipe. Second, tofu must be drained and pressed prior to use, with the exception of silken tofu. Finally, seasoning, as with any dish, is essential. Can you imagine ordering a steak in a restaurant and the chef not seasoning it? No way. Tofu is no different, so spice it up! This is the fun part because tofu is so versatile. You can really go in any direction with the spices and herbs you use. I kept it pretty simple in this recipe by just using garlic powder and smoked paprika.
Top off the tofu with traditional patty melt veggies–mushrooms, onion, and bell peppers.
Ingredients
- Extra firm tofu drained and pressed to remove extra liquid
- 1 tablespoon coconut oil
- Garlic powder
- Smoked paprika
- 4 slices of whole wheat bread or sprouted grain bread
- 2 slices of Muenster or pepperjack cheese
- 1/3 cup sliced baby portobello mushrooms
- 1/4 white onion sliced thin
- 1/4 green bell pepper sliced thin
Instructions
- 1. Once the tofu has been pressed and excess liquid removed, place tofu block on a cutting board and slice four 1/2-inch thick slices. Heat oil in a large skillet over medium-high heat. Once hot, carefully add tofu slices, season with garlic powder and paprika as desired, and cook for 5 minutes. Flip tofu slices and cook an additional two minutes. Once crispy, remove tofu and set aside.
- 2. Saute vegetables in a small skillet until tender, adding additional garlic powder if desired. Remove and set aside.
- 3. Heat a griddle pan or griddler on medium heat. Assemble sandwiches prior to placing on the griddle with the cheese slices, crispy tofu, and sauteed vegetables. Spray griddle with cooking spray before placing sandwich on griddle. Grill each side of the sandwich until crispy and cheese is melted. Serve immediately.
Nutrition
Want to make this sandwich vegan? Simply trade out the cheese for soy cheese. I used my Cuisinart Griddler to make these toasty tofu sandwiches. It was a Christmas gift a few years ago and I love using it for pancakes, burgers, & paninis!
Oh and p.s. this sandwich is great for soup-dipping, too. If you’re into that kind of thing 🙂
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