Brightly flavored lemon-rosemary marinade is the star of this Grilled Tofu Sandwich. Piled high with avocado and pesto, it’s bound to become a summertime favorite!
Un-Chicken Avocado Griller from Blossom du Jour
I don’t find myself at Blossom du Jour in Manhattan very often, but when I do, I almost always order the Un-Chicken Avocado Griller. It’s kind of silly that I always go for the same thing. The entire menu is vegan, and eating there is a treat, but it’s such a good sandwich that I just can’t help myself. The first time I tried it was several years ago when I was invited to the grand opening of the vegan fast food chain’s Chelsea location. I became instantly hooked.
The Un-Chicken Avocado Griller consists of grilled lemon-rosemary vegan chick’n, avocado, vegan mayo, and lettuce sandwiches between two halves of a crusty bun. It’s the combination avocado and pesto that has me hooked.
Lemon-Rosemary Grilled Tofu Sandwich
I’ve been craving the sandwich recently, and since it is rare that I visit a Blossom du Jour, I wanted to recreate it at home. Rather than use a vegan chick’n patty, I decided to marinate super firm tofu, which holds up well on the grill. If you can’t find super firm, try using extra firm, and press it overnight.
This sandwich is perfect for grilling season. Along with a salad, it makes a great summer meal on a warm evening. The cooked tofu also tastes great cold, so you can pack the sandwich and take it for lunch at the office or even on a picnic.
Lemon-Rosemary Grilled Tofu Sandwich
Brightly flavored lemon-rosemary marinade is the star of this Grilled Tofu Sandwich. Piled high with avocado and pesto, it’s bound to become a summertime favorite!
Ingredients
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
For the Sandwich
- 1 16-ounce package super firm tofu sliced into 8 flat pieces
- 4 rolls the more rustic and “hearty” the bread, the better, sliced in half
- 1 tablespoon vegan mayonnaise
- 1 avocado sliced
- leaf lettuce
- 1 cup Spinach Pesto
Instructions
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Mix all of the marinade ingredients together in a small bowl. Place the tofu in a flat baking dish and pour the marinade over them. Let the tofu sit for two hours to overnight
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Lightly oil and heat the grill. Place the tofu on the grill and let cook between 10 to 15 minutes, until heated throughout, flipping halfway through. Grill the rolls for the last minute or two.
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Assemble the sandwiches by spreading about a teaspoon of mayonnaise on the bottom half of each roll, then layering on the lettuce, two pieces of tofu, avocado slices, and the spinach pesto.
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Serve while the tofu is hot.
Oh my gosh, this sounds like my kind of sandwich! I never think to put grilled tofu in my sandwiches, and that clearly needs to change!
It does need to change! I think you’ll like this.
I love lemon and rosemary together! I’ve been loving lemon a ton lately too, with salt and red pepper flakes. YUM!
Me, too!
This sandwich looks amazing, Dianne! I need to get a repair person out to fix our grill, and then I’m definitely making this tofu!
Thanks, Amy! I hope you enjoy it!
I don’t think I’ve ever had a tofu sandwich, but this sounds wonderful! I’m thinking it would be great in a lettuce wrap, too.
You need to try it!
I can’t wait to try this! I love rosemary. And I’m addicted to tofu. The perfect lunch!
I hope you enjoy it, Jenn!
Lemon and rosemary are such a delicious combo! This is an incredible looking delicious sandwich!
Thank you, Brandi!