Discovering a tofu sandwich is like that moment in middle school when you discover that there are some vegetables that are actually quite delicious. For me it was like when I discovered that I really like Caesar salad. For so long I had assumed, as most children do, that a green food is a gross food. But finally, pressured by my younger sister who had decided she liked Caesar salad, I took a forkful and decided it was quite good.

You might be thinking that a love of Caesar salad didn’t exactly make me a true vegetable lover. And it’s true, Caesar salad is as much about the croutons and the Parmesan cheese and the mayonnaise-based dressing as it is about the romaine lettuce—let’s be honest, creamy Caesar dressing is just better than the non-creamy stuff. We learn an important thing from this: mayonnaise makes things more delicious.

Which is why you’ll be relieved to know that this tofu sandwich is not without mayonnaise.

But unlike a Caesar salad, the mayonnaise here does not hide the star of this dish. The tofu makes a perfect centerpiece for a sandwich—it’s meaty, creamy, and flavorful (it’s marinated first in red wine vinegar, soy sauce, garlic, and ginger). It goes great with crunchy vegetables like cucumber, red onion and arugula, which lend the sandwich a lively bite. The mayonnaise, well, it just tops it off.

This sandwich comes to me via my roommate Damiano, whose mom made it for his family while he was growing up.

So give this sandwich a try. It just might be the best thing you’ve never had.

Tofu Sandwich

Makes 4 Sandwiches 

Ingredients

1 large package firm tofu, sliced into 16 pieces

4 tablespoons soy sauce, plus more for topping

2 tablespoons red wine vinegar

1 teaspoon toasted sesame oil

2 cloves garlic, minced

1 tablespoon grated fresh ginger

vegetable oil for frying

1/2 red onion, sliced

1/2 cucumber, sliced

large handful arugula

1/2 cup mayonnaise

1 tablespoon sriracha, optional

8 slices whole grain sandwich bread, toasted

salt and pepper

1. To marinate tofu: Place tofu in a large Tupperware container. In a small bowl, mix the soy sauce, red wine, sesame oil, garlic, ginger, and salt and pepper. Pour mixture over the tofu to coat, cover container with a lid, and refrigerate for at least half an hour (can be stored overnight).

2. To cook tofu: Prepare a plate covered with a paper towel. Heat a large skillet on medium heat. Add a few tablespoons vegetable oil, and place the tofu in a single layer and cook 2-3 minutes per side until browned. Remove to the paper towel. Work in batches until all tofu is cooked.

3. To assemble sandwich: Lay 4 slices of the bread on a surface. Divide the mayonnaise evenly between the sandwiches and spread. If using sriracha, spread on with the mayonnaise. Divide the cooked tofu evenly among each sandwich. Top with cucumber, red onion, and arugula. Drizzle with more soy sauce and season with salt and pepper. Top with the other slices of bread, cut in half, and serve at once.

The marinated tofu in this sandwich is great on its own or in other dishes as well.