Nashville hot tofu sandwich
475 cals, 15p, 33c, 30f (per meal)
2 tbsp (35g)
3 slices (21g)
4 dash (1g)
1 1/2 tbsp (23mL)
1 tsp (2g)
1/2 tsp (1g)
1/2 tbsp (4g)
5 oz (142g)
1 bun(s) (51g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Whisk together cornstarch, smoked paprika, cayenne, and a pinch of salt and pepper in a large bowl. Add the tofu planks and toss to coat them evenly on all sides.
2
Heat oil in a non-stick skillet over medium-high heat. Add the tofu and cook until crispy, about 2-4 minutes per side. Transfer the tofu to a plate lined with paper towels and season with additional salt and pepper.
3
In a small bowl, mix Greek yogurt and chili powder together.
4
Spread the Greek yogurt mixture on the cut side of each bun. Fill the bun with tofu and pickles. Press the sandwich together and serve.