Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Smoked Tofu Sandwich with Pickled Cucumbers and Gochujang Aioli

“IT’S SO GOOD IF I DO SAY SO MYSELF,” Jodi notes in her e-mail accompanying her Smoked Tofu Sandwich recipe. What makes it all-caps good? Maybe it’s the smoked tofu. Or it’s the pickled cucumbers. It could be the gochujang aioli. But maybe, instead of just one thing, it’s all of the above, sandwiched between August First Milk Bread. Yeah, that does sound all-caps good, if we do say so ourselves.

With time to spend at home, there’s plenty of opportunity to explore new sandwich combinations. Typically carnivorous? A regular Vermonter connoisseur? Why not take this time to try smoked tofu? With a flavor combination as strong, and a final result as colorful, as this maybe meat won’t be missed. At least for one sandwich.

Smoked Tofu Sandwich with Pickled Cucumbers and Gochujang Aioli


For the Pickled Cucumbers

  • 1 medium cucumber, peeled and thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 3 tbsp sugar

For the Tofu

  • 1 package Smoked Tofu Squares, we like Soy Boy brand
  • 2 tbsp olive oil
  • 1 medium onion, sliced into half moons
  • salt, to taste

For Gochujang Aioli

  • 1 tbsp gochujang paste
  • 1 tsp boiling water
  • 3 tbsp aioli or mayonnaise

For the Sandwich

  • August First Milk Bread
  • 1 medium carrot, peeled and sliced into matchsticks
  • fresh cilantro


For the Pickled Cucumbers

  • Heat water, vinegar and sugar in a small saucepan over medium heat. Stir together until sugar is dissolved.
  • Remove from heat and add the cucumbers, stirring gently. Carefully transfer to a bowl and set aside on the counter, or refrigerate. Pickled Cucumbers can be made a day ahead.

For the Tofu

  • Cut tofu “lengthwise” to create 6 equally sized squares. Set aside.
  • Heat olive oil in a medium to large saute pan over medium high heat. Add onion, and saute, stirring frequently, and cook until they begin to soften, approximately 3 minutes.
  • Add tofu in a single layer, sprinkle with some salt, and raise the heat to 1 number below high. Cook for just 1 to 1 ½ minutes per side, to just brown the tofu and the onions. Keep your eyes on it to avoid burning! Remove from heat.

For the Gochujang Aioli

  • Combine boiling water, and gochujang aioli in a small bowl. Stir until well mixed. Add aioli, or mayo, and stir until completely combined. Set aside.

To Assemble

  • Spread both slices of the Milk Bread with gochujang aioli. Top with tofu, onions, pickled cucumbers, fresh carrots, and cilantro.
  • Enjoy!