Tofu 'Chicken' Ranch Ciabatta
This recipe is for a delicious plant-based sandwich featuring crispy tofu "chicken" in a ciabatta. The tofu is coated in a mixture of breadcrumbs, chicken seasoning, garlic, and paprika before being fried until crispy. The ciabatta is grilled with vegan mozzarella and then loaded with shredded lettuce, tomato, gherkin, and the crispy tofu. The sandwich is topped with a homemade ranch dressing made with dairy-free milk, plant-based mayonnaise, garlic, dill,
Serves: 2
40 minutes
Cook time
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Ingredients
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- 1 tbsp dairy-free milk
- Dash of apple cider vinegar
- 2 tbsp plant-based mayonnaise
- 1 clove minced garlic
- 1/2 tsp garlic granules
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp dried coriander
- Squeeze of lemon juice
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 1 block firm tofu
- 150g breadcrumbs
- 1 tsp chicken seasoning
- 1 tsp paprika
- 150ml dairy-free milk
- Ciabatta bread x2
- Drizzle of olive oil
- Vegan mozzarella
- Shredded lettuce
- Tomato
- Gherkin
🔄Issy Sedgwick's Suggested Substitutes
Dairy-free milk any plant-based milk (such as almond, soy, oat)
Plant-based mayonnaise vegan mayonnaise
Nutritional yeast vegan Parmesan cheese or nutritional yeast substitute
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