Spicy Crispy Tofu Cheese (Printable)

Golden, spicy tofu and melted vegan cheese layered on crunchy sourdough for a bold plant-based meal.

# What You'll Need:

→ Tofu

01 - 7 oz firm tofu, pressed and sliced into 0.4 inch slabs
02 - 1 tbsp cornstarch
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/4 tsp cayenne pepper, adjust to taste
06 - 1/4 tsp salt
07 - 2 tbsp neutral oil (canola or sunflower)

→ Sandwich

08 - 4 slices sourdough bread
09 - 4 slices vegan cheddar-style cheese
10 - 2 tbsp vegan butter or margarine
11 - 2 tbsp vegan mayonnaise, optional
12 - 1 small jalapeño, thinly sliced, optional

# Cooking Steps:

01 - Pat tofu slices dry using paper towels to remove excess moisture.
02 - Combine cornstarch, smoked paprika, garlic powder, cayenne pepper, and salt in a shallow bowl. Dredge each tofu slice in the mixture until evenly coated.
03 - Heat oil in a large skillet over medium-high heat. Fry tofu slices 3 to 4 minutes per side until golden brown and crispy. Set aside.
04 - Spread vegan butter on one side of each bread slice. If desired, spread vegan mayonnaise on the unbuttered side of two slices.
05 - Place one slice of bread, buttered side down, layer with a slice of vegan cheese, crispy tofu, jalapeño slices if using, another slice of cheese, then top with the second bread slice, buttered side up.
06 - Wipe out skillet and return to medium heat. Grill sandwiches 2 to 3 minutes per side, pressing gently, until bread is golden and cheese melts.
07 - Slice sandwiches in half and serve immediately.

# Expert Tips:

01 -
  • The crispy, spicy tofu has a texture and bite that makes you forget it's plant-based, with a smoky heat that builds with each bite.
  • It comes together in under 40 minutes, so you can have restaurant-quality comfort food on a weeknight without stress.
  • Vegan cheese finally gets its moment to shine when it's melted between bread and pressed against hot tofu, becoming genuinely delicious instead of just a substitute.
02 -
  • Pressing your tofu isn't optional if you want it to crisp; I learned this the hard way by skipping it the first time and ending up with soft, rubbery tofu that steamed in the pan instead of frying.
  • The heat of your oil matters more than how long you fry; if the oil isn't hot enough, your tofu absorbs it like a sponge instead of crisping, so wait for that shimmer and listen for the sizzle before you start.
  • Don't flip your tofu too early or too often, even if you're nervous; let it sit and develop that golden crust, or you'll end up with pale, broken pieces instead of beautiful golden slabs.
03 -
  • Press your tofu block in advance and keep it in the fridge overnight if you can; the extra time lets more water escape and gives you even crispier results when you fry it.
  • Toast your vegan cheese slightly on its own in a warm pan before assembling if your cheese doesn't usually melt well; it helps it relax and meld with the other ingredients instead of sitting stiff.
  • Wipe your pan between frying the tofu and grilling the sandwich so you don't have burnt specks on your bread that can make it taste bitter.
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