Grilled Tofu Sandwiches

After eating at Bloomer’s a couple of weeks ago, I wanted to come up with my own spin on grilled tofu sandwiches. I came up with two easy recipes! If you haven’t cooked with tofu before, don’t worry! It’s very easy to cook and you can get it at most if not all grocery stores. I used an extra firm fresh tofu to make sure that it doesn’t break easily on the grill.

For the first recipe, I used an Asian style marinade with garlic, ginger, dried chili flakes, soy sauce, teriyaki sauce, salt & pepper, brown sugar and lime juice.


  1. Using mortar and pestle, I crushed the garlic, ginger and dried chili flakes
  2. Then I squeezed half a lime into the mixture and used the pestle I mixed all of the ingredients together
  3. I then added the rest of the ingredients (soy sauce, teriyaki sauce, salt & pepper and brown sugar) in the mortar and used the pestle to combine the ingredients together
  4. Now because I didn’t need to marinade a lot of tofu, I didn’t get another bowl to mix the liquid ingredients with the garlic, ginger and dried chili flakes but if you will be using this recipe for a larger volume transfer the ingredients from the mortar into a larger bowl
  5. Slice the tofu into half an inch slices before adding the marinade.
  6. In a container, place the tofu then pour in the marinade. For this recipe, you don’t need to marinade the tofu overnight, just wait and let the tofu soak up the marinade for an hour or two
  7. After taking out the marinade, grill the tofu slices

IMG_4823For the second recipe, I used a dry rub with cumin, paprika, onion powder, garlic powder, basil, cinnamon, cayenne powder, brown sugar, salt and pepper.


  1. I used equal amounts of spices for each spice/herb listed above with the exception of the garlic powder, and cayenne powder, approximately ¼ teaspoon. For the garlic powder, I added ½ teaspoon while a pinch of cayenne powder was enough for me. However, if you would like to make your rub spicier you can definitely add a little more into the mix.
  2. Mix all of the spices/herb together to make the dry rub
  3. Slice the tofu into half an inch slices
  4. Then sprinkle or lightly rub the dry rub on to the tofu slices without crumbling them
  5. Again, wait for a few hours to let the tofu absorb the flavours from the dry rub before grilling
  6. After waiting for an hour or two, grill the tofu slices.

For both sandwiches, I used my roasted garlic-sriracha mayo as a spread (mix together mayo, sriracha, lime juice (just use a wedge), pinch of salt and pepper using the mortar and pestle). With the marinated tofu, I added kale and quick pickle tofu in the sandwich. Meanwhile with the dry rubbed tofu, I added a cucumber slice and more of the quick pickle onion. You can definitely add different toppings in your sandwiches. For example, I used spring salad mix and roasted bell peppers with the Asian style marinated tofu before, or perhaps trying some sauerkraut.

Try out different flavour combination and let me know what you used by commenting below.




It can and has been done!

So because of my injury I’m refraining from using knives as much as possible. I think one chopped finger is enough for one week. But hey, there are these things called kitchen shears (aka kitchen scissors)! Why not make a recipe out of this knifeless experience. After all people must have used something before knives were invented right?

Today I’ll be making an herb garlic paste with some scallions (green onions; chives will work as well), mint leaves from my mom’s garden, red chilies (again from my mom’s garden; doesn’t she have such a green thumb?!), juice from half a lime, some extra virgin olive oil, salt and pepper, and of course a few garlic cloves. I may add a dash of brown sugar near the end just to balance the taste. Almost forgot! I added about a thumb size of ginger into the mix as well!

Later on, I will wash then massage this paste to some chicken legs and add a few tablespoons of soy sauce. The paste along with the soy sauce acts like a chicken marinade and so do feel free to leave your chicken in the fridge in a resealable container to cook it the next day or the following days. Label the lid with the date you’ve made your marinade to keep track of your food. You may pan fry, bake or BBQ (which is what I will be doing) your chicken pieces.

Herbs and spices pastes have been made by many cultures for centuries! Try them out with your favorite herbs and spices! Enjoy!