Spicy Crispy Tofu Grilled Cheese (Printable)

Golden, spicy tofu and melted vegan cheese layered between toasted sourdough slices.

# Ingredient List:

→ Tofu

01 - 7 oz firm tofu, pressed and sliced into 0.4 in 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, such as 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

# Steps:

01 - Pat tofu slices dry thoroughly using paper towels.
02 - Combine cornstarch, smoked paprika, garlic powder, cayenne pepper, and salt in a shallow bowl; dredge tofu slices until evenly coated.
03 - Heat oil in a large skillet over medium-high heat and fry tofu slices 3 to 4 minutes per side until golden and crispy; remove and set aside.
04 - Spread vegan butter on one side of each bread slice; if using, spread vegan mayonnaise on the opposite side of two slices.
05 - Layer buttered side down: a slice of bread, vegan cheese, crispy tofu, jalapeño slices if desired, more cheese, then top with second bread slice, buttered side up.
06 - Wipe skillet clean, return to medium heat, and grill sandwiches 2 to 3 minutes per side, pressing lightly, until bread is golden and cheese is melted.
07 - Slice sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • The tofu gets so crispy and golden it becomes the star, not just a plant-based placeholder.
  • Smoked paprika and cayenne turn this into something with real depth that keeps you coming back for another bite.
  • It comes together in less than 40 minutes, making weeknight dinners feel less like a chore.
02 -
  • Pressing your tofu is non-negotiable—I learned this the hard way by skipping it and ending up with a soggy disappointment.
  • The skillet needs to be clean and hot before grilling the sandwich, otherwise the bread steams instead of crisping.
  • Vegan cheese brands vary wildly in how they melt—some are grainy, others are creamy; I've found cheddar-style works best, but taste yours before committing to a full batch.
03 -
  • Make extra crispy tofu and refrigerate it—it reheats beautifully and means weeknight lunches come together in minutes.
  • The cornstarch coating is forgiving; you can scale up the spices without worry, and it'll never become overwhelming because of the cheese and bread balancing everything out.
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