Crispy Tofu Caesar Sandwich With Roasted Garlic Calabrian Garlic Bread

Roasted Garlic Calabrian Butter

• 1 large bulb fresh garlic
• 1 tablespoon olive oil
• Salt and pepper, (to taste)
• 4 tablespoons vegan butter, (slightly softened)
• 2 tablespoons Calabrian chili paste
• 1 tablespoon vegan parmesan
• 1 tablespoon dried oregano

For the Crispy Tofu and Sandwiches

• 1 16-ounce block of super-firm tofu, (sliced into ½”- inch squares)
• ¾ cup all-purpose flour
• ½ cup panko breadcrumbs
• 1 teaspoon salt
• 1 teaspoon fresh cracked black pepper
• ½ cup vegetable broth or non-dairy milk
• ¼ cup vegan parmesan shreds, (plus more for garnishing, optional)
• 1 cup vegetable oil, (for frying)
• 4 sub rolls,
• 3 cups romaine lettuce, (shredded)
• 1 ½ cups Caesar dressing (homemade or storebought)

1. 1

   First, roast the garlic for the Calabrian chili roasted garlic butter. Preheat the oven to 400°F.

2. 2

   Cut off about ¼” – inch of the garlic head to expose the top of the bulb. Place the head on a piece of foil cut side up.

3. 3

   Drizzle on 1 tablespoon of olive oil, followed by a sprinkle of salt and pepper.

4. 4

   Wrap the garlic loosely with foil and roast on the middle rack of the oven until soft and golden brown, 40 to 45 minutes.

5. 5

   When the garlic is done roasting, reduce the oven temperature to 375°F

6. 6

   Squeeze the roasted garlic into a bowl with the rest of the roasted garlic Calabrian butter ingredients, mixing well to combine.

7. 7

   Spread the garlic butter mixture evenly over all sides of the rolls and place on a prepared baking sheet.

8. 8

   Bake the rolls until the butter is melted and the bread is slightly crisp around the edges, 10 to 15 minutes (check at the 10-minute mark to make sure they’re not burning).

9. 9

   Meanwhile, prepare the breading station for the crispy tofu.

10. 10

    Place the flour in a shallow bowl with the salt and pepper and mix to combine.

11. 11

    In a second shallow bowl, add the broth or milk.

12. 12

    In a third, add the breadcrumbs and parmesan and mix to combine.

13. 13

    To bread the tofu pieces, dip each slice into the flour, shaking off an excess, then into the milk, and finally into the breadcrumb/parmesan mixture. Continue until each piece of tofu is fully coated. Place the coated pieces of tofu onto a plate and set aside.

14. 14

    Heat the oil in a large sauté pan over medium-high heat. Once the oil is hot (you’ll know when you sprinkle in a few panko breadcrumbs and it begins to sizzle immediately) gently place the tofu into the pan and fry until golden and crispy, 3 to 5 minutes per side. Transfer the crispy tofu to a paper towel lined plate.

15. 15

    Next, toss the shredded romaine with 1 cup of the Caesar dressing

16. 16

    To assemble the sandwiches, pile some Caesar salad on a toasted roll, followed by 2 slices of crispy tofu. Top the tofu slices with 1-2 tablespoons of the reserved Caesar dressing and some parmesan shreds. Enjoy!