I have been waiting aaaaall year for cherries to come back in season. I love using them with savoury dishes just as much as love eating them fresh from the box, so the first cherry dish of this season I made was this oozy saucy cherry and miso tofu sandwich with baked tofu slices and sticky cherry sauce.
These saucy cherry and miso tofu sandwiches are inspired by turkey cranberry sandwiches that I used to love before I became plant-based, and I’m pleased to say I enjoyed this version more!
The tofu is finely sliced and coated with miso paste adding depth of flavour and saltiness, and then baked until golden brown and starting to crisp. Smother your delicious tofu with the cherry sauce to add a gorgeous sweet yet tart flavour. I don’t make the sauce very sweet, but feel free to add more sugar if you have a sweet tooth.
You can serve this however you please; in a crusty baguette, in fresh bread as a sandwich, in a wrap, roll, with (vegan) cheese, or in a salad. You can even make extra tofu slices to store in the refrigerator for sandwiches during the week.
Saucy Cherry & Miso Tofu Sandwiches
These saucy cherry and miso tofu sandwiches are inspired by turkey cranberry sandwiches which I used to love before I became plant-based, and I'm pleased to say I enjoyed this version more!
- 150 g fresh cherries stem removed, cut in half and deseeded
- ½ fresh lemon juiced
- 1½ tbsp coconut sugar
- 2 tbsp water cold
- 1 tsp arrowroot or tapioca starch
- 250 g firm tofu
- 1½ tbsp shiro miso paste
- 3 tsp olive oil
- ¼ tsp dried garlic flakes
- 1 pinch salt generous
- bread slices, rolls, baguette, or wraps – gluten-free if required
- 1 handful lettuce leaves
- 1 Tbsp vegan mayonnaise optional
- Preheat the oven to 180°C (356°F) and line a large tray with baking paper.
- Drain tofu and wrap in an absorbent paper towel. Place a plate on the top to press while preparing the sauce.
- In a small saucepan, mix the water and arrowroot/ tapioca starch, and stir well. Add the cherries, lemon juice, and coconut sugar and stir well to combine.
Heat the sauce over medium-low heat, occasionally stirring until it's just beginning to simmer. Continue to simmer for around 5 minutes, or until the cherries have become very soft and the sauce is a vibrant burgundy colour. Set aside to cool at room temperature.
- Using a mandoline slicer, slice the tofu into thin slices. Arrange in a single layer on the baking tray.
- In a small bowl mix together the miso paste, olive oil, garlic flakes, and salt.
- Coat each side of the tofu with a light layer of the paste using a pastry brush; the tofu is prone to tearing as it's quite thin, so try to avoid using long strokes with the pastry brush and apply a dabbing or small swirling motion instead.
Bake for about 12-15 minutes, flipping halfway until the tofu has become mostly dry and golden brown.
- Using the bread of your choice, optionally smear it with vegan mayonnaise, add lettuce leaves, a generous amount of tofu slices stacked on top of each other, and smother with cherry sauce.
- You can make the tofu slices and cherry sauce ahead of time, and store in separate airtight containers in the refrigerator for up to one week.
Please read the Silvobeat nutritional facts disclaimer.