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    You are here: Home / Sandwiches / Baked Peanut Tofu Sandwiches with Sriracha Mayo

    LAST UPDATED: January 29, 2022 • FIRST PUBLISHED: June 20, 2016

    Baked Peanut Tofu Sandwiches with Sriracha Mayo

    Jump to Recipe Print Recipe

    Thai-inspired baked peanut tofu is baked up and stuffed into rolls with spicy sriracha spiked mayo to create these mouthwatering vegan sandwiches.

    Baked Peanut Tofu Sandwiches with Sriracha Mayo

    The younger of my two cats (this guy) is obsessed with peanut butter. He must have gotten ahold of some peanut butter that fell on the floor or something, because at some point he started freaking out every time my husband or I cracked open a jar of peanut butter. I'm convinced he's even attuned his ears to the sound of a peanut butter jar opening, he because shows up lightning fast every time that happens. We checked with the vet, who said it would be just fine to give him peanut butter as a treat, but that just created a whole new slew of problems. He wasn't interested in his regular food, and instead of eating would stand in front of his bowl staring us down, as if to say, I know you've got something better around here. Also, any time we gave him a little peanut butter snack, we'd later catch him cruising the counter, presumably looking for more.

    I can't say I blame him, and honestly, I feel like a bit of a jerk denying him peanut butter, because I'd be seriously annoyed if I lived with someone who ate peanut butter on a daily basis and wouldn't share.

    Baked Peanut Tofu Sandwiches with Sriracha Mayo

    I knew I must be on to something with these sandwiches when he showed up in the kitchen and started raising some kitty cat hell about halfway through baking. I mean, I make peanut butter baked goods all the time, but this was a first.

    He definitely knew what was up, because these suckers were delicious! If you're a fan of Thai peanut sauce, then it's a safe bet that you'll dig these. The tofu is essentially slathered in just that, so it's rich, sweet, savory and full of peanutty goodness, but when you bake it up the sauce gets all crusty and browned. The sriracha mayo rounds everything out with a nice kick, but feel free to skip it and go with just plain old vegan mayo if you aren't into heat or are feeding these to kids.

    Baked Peanut Tofu Sandwiches with Sriracha Mayo
    Two Halves of a Peanut Butter Tofu Sandwich on a Plate with a Bottle of Sriracha in the Background
    5 from 1 vote
    Print

    Baked Peanut Tofu Sandwiches with Sriracha Mayo

    Thai-inspired baked peanut tofu is baked up and stuffed into rolls with spicy sriracha spiked mayo to create these mouthwatering vegan sandwiches.
    Course Sandwich
    Cuisine American, Asian-Inspired
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Calories 453 kcal
    Author Alissa

    Ingredients

    For the Baked Peanut Tofu

    • 3 tbsp. creamy natural peanut butter
    • 3 tbsp. maple syrup
    • 1 ½ tbsp. soy sauce
    • 1 ½ tbsp. lime juice
    • 1 tsp. sesame oil
    • 1 tsp. freshly grated ginger
    • 1 large garlic clove, minced
    • about ¼ cup water
    • 1 lb. extra firm tofu, drained, pressed and sliced into 8 slabs

    For the Sriracha Mayo

    • ¼ cup vegan mayo
    • 1 tbsp. sriracha sauce, or to taste

    For Serving

    • 4 6 inch sandwich rolls, sliced open
    • 4 big lettuce leaves, or a few handfuls of your favorite sandwich greens
    • 1 large tomato, sliced open

    Instructions

    1. Preheat oven to 400° and line a baking sheet with parchment. Whisk peanut butter, maple syrup, soy sauce, lime juice, sesame oil, ginger, and garlic together in a small bowl. Thin with water, adding about a tablespoon at a time until the mixture has a nice smooth consistency, but isn't yet runny.
    2. Slather both sides of each of your tofu slabs with peanut sauce, reserving any excess sauce. Arrange tofu on your parchment-lined baking sheet. Bake 15 minutes, gently flip, and bake 15 minutes more, until peanut sauce becomes crusty and lightly browned.
    3. Stir vegan mayo and sriracha together in a small bowl.
    4. Slather insides of rolls with sriracha mayo and stuff with peanut tofu, lettuce leaves and tomato slices. Drizzle with any reserved peanut sauce. Serve.
    Nutrition Facts
    Baked Peanut Tofu Sandwiches with Sriracha Mayo
    Amount Per Serving
    Calories 453 Calories from Fat 167
    % Daily Value*
    Fat 18.5g28%
    Saturated Fat 3.5g18%
    Sodium 850mg35%
    Potassium 326mg9%
    Carbohydrates 56.6g19%
    Fiber 4.6g18%
    Sugar 16g18%
    Protein 20.1g40%
    Calcium 270mg27%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Summer Vegetable Étouffée
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Chrissy says

      June 20, 2016 at 5:06 pm

      What is your super-cute peanut butter loving kitty's name? I can't blame your kitty for wanting some of this tofu - I know I do.

      Reply
      • Alissa Saenz says

        June 22, 2016 at 8:45 am

        Haha! Thanks Chrissy. My kitty's name is Tizzy. :)

        Reply
    2. Jennifer says

      June 23, 2016 at 9:36 am

      I just found this article right after reading your post- maybe peanut butter is just super nutritious and has that sweet fat to protein ratio that the article mentions:
      http://nymag.com/scienceofus/2016/06/it-seems-that-cats-are-very-into-nutrition.html

      Reply
      • Alissa Saenz says

        June 24, 2016 at 9:28 pm

        Wow, that's crazy! That might be the case, because he's always been into weird table foods that I wouldn't expect of a cat. The beginning made me laugh too, because both of my cats are so finicky! They're both on different prescription cat foods, and they both hate their designated food - they always try to switch bowls.

        Reply
    3. Jennifer Arent says

      June 27, 2016 at 11:45 pm

      You are hilarious! Love your kitty story - brought a smile to my face. I can totally picture it!

      P.S. Recipe sounds delicious - gonna make it this weekend!

      Reply
    4. MorganL says

      June 30, 2016 at 11:49 pm

      Not sure what happened - I flipped the slices half-way through and all of the sauce stuck in a clump to the parchment. I didn't flip the last two and even so, the sauce that was on the parchment adhered to the paper instead of my tofu. I drained and pressed the tofu, too - what happened? Should I have sprayed the parchment with non-stick spray?

      The sauce is delicious! I just wish it were still on the tofu!

      Reply
      • Alissa Saenz says

        July 05, 2016 at 9:43 pm

        Hi Morgan! Sorry that happened! I don't think you should need to spray the parchment, since peanut butter has plenty of oil in it already. You could try thinning the sauce with a bit more water - I could see it not sticking to the tofu really well if it's too thick, and you could get some variation in thickness with different brands of peanut butter.

        Reply
    5. Erin says

      July 07, 2016 at 10:06 pm

      This was SO delicious, Alissa––my family was lucky I could exercise just enough restraint to resist gobbling down the tofu even before it was baked. Thank you for another great recipe!

      Reply
      • Alissa Saenz says

        July 10, 2016 at 10:45 am

        Haha! I always know I'm onto something when I start picking at the food before it makes it to the plate. :) Glad you enjoyed them!

        Reply

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