What’s trending in sandwiches?
According to Technomic, a food industry research and consulting firm, it’s tofu.
The company’s MenuMonitor tracks more than 7,000 commercial and noncommercial menus to identify new ideas, including new menus, seasonal promotions and limited-time offers. The next trending sandwich protein, they say, will be…tofu!
Chicken and bacon are, by far, the most popular “hot” proteins on sandwiches, the company says. But tofu is on the rise due to growing consumer desires for:
So don’t be surprised to find tofu on the sandwich and burger menus of mainstream venues.
Why not try it in your own kitchen?
Chop tofu into “egg” salad; grill or pan-fry it to replace sandwich meats or burger patties.
For starters, here’s a tofu burger recipe from tofu specialist House Foods. They also sent us recipes for:
Eggless Egg Salad Sandwich
Tofu Banh Mi Sandwich
RECIPE: TOFU SLIDERS OR BURGERS
Ingredients For 8 Sliders Or 4 Burgers
1 package firm or extra firm tofu, drained
2 tablespoons Dijon mustard
1/2 cup panko bread crumbs
2 tablespoons grated parmesan cheese
1/4 cup all-purpose flour
1 tablespoon dried Italian herb seasoning
2 tablespoons soy oil
8 small slices mozzarella cheese
8 slider buns or small dinner rolls or 4 burger buns, split and toasted
16 fresh basil leaves or 8 small lettuce leaves
8 slices plum tomato
1/4 cup mayonnaise
2 tablespoons basil pesto
1/2 teaspoon ground cumin
For The Pesto Mayonnaise
1. MAKE the pesto mayonnaise. Stir all ingredients for in a small bowl; refrigerate until ready to use.
2. QUARTER the block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces.
3. BEAT the eggs with the mustard in shallow bowl. In another shallow bowl, combine the bread crumbs and parmesan cheese. In a third bowl, combine the flour and herb seasoning.
4. HEAT the oil in a large nonstick skillet over medium heat. Dip the tofu in the flour mixture, then the egg mixture, then the bread crumb mixture. Add to the skillet and cook 3 to 4 minutes per side or until golden brown. Top with the mozzarella slices after turning the slices.
5. SPREAD the sides of the buns with the mayonnaise; place the tofu slices on the bottom halves, topping with basil and tomato slices.
BUY premium quality tofu. If you care about non-GMO foods—93% of soy is genetically modified—rely on a brand like House Foods, which uses only non-genetically modified soybeans grown in the USA and is Non-GMO Project verified.
STORE leftover tofu in a water-filled, airtight container in the fridge. It can keep for two to three days, but change the water every day or two.
FREEZE excess tofu in its original container or a freezer bag. To thaw, just leave it out on the counter for a few hours (don’t microwave it). Defrosted tofu’s texture becomes more spongy, great to soak up marinade sauces and great for the grill.
 Tofu banh mi sandiwich (here’s the recipe from Cooking Light).  Eggless egg salad, substituting tofu (here’s the recipe from House Foods). Make tofu sliders or burgers, garnished anyway you like:  with pesto mayonnaise and fresh basil, or  pizza-burger style, with marinara sauce and mozzarella cheese.  House Foods Extra-Firm Tofu.