There’s something really special about turning simple ingredients into something that feels both comforting and nourishing. For us, fermentation has always been about more than preserving food. It’s about slowing down, creating flavour naturally, and bringing life into everyday meals.
This tofu sandwich is one of those recipes that perfectly captures that idea. Smoky baked tofu layered onto toasted rye sourdough with creamy avocado, crunchy pickles, Dijon mayo, and of course our Wild Root Pantry sauerkraut.
Our sauerkraut is what makes the whole sandwich come alive. It adds brightness, crunch, acidity, and that unmistakable fermented tang that cuts through the richness of the tofu so perfectly. It’s the ingredient that transforms a good sandwich into something memorable.
We love meals like this because they feel balanced in every way. Hearty but fresh, simple but packed with flavour. It’s smoky, salty, creamy, tangy, and crunchy all at once, and honestly, it’s the kind of sandwich we could eat every day.
One of the things we love most about using ferments in everyday cooking is how effortless they make food feel. A spoonful of sauerkraut can completely lift a dish, adding depth and freshness without needing anything complicated. That’s always been the heart of Wild Root Pantry. Creating ferments that are easy to use, full of life, and made to become part of everyday rituals around food
Ingredients
For the Tofu
- 1 block firm tofu
- ¼ cup tamari
- 1–2 tbsp oil
- 1 tsp liquid smoke
- 2 tbsp nutritional yeast
- 2 tsp paprika
- 1 garlic clove, minced
For the Sandwich
- Sourdough bread
- 1 avocado, sliced
- Sauerkraut from Wild Root Pantry
- Bread & Butter Pickles from Wild Root Pantry
- Dijon mustard mayo
Instructions
1. Prepare the tofu
Thinly slice the tofu into strips. The thinner the slices, the more texture and flavour you’ll get once baked.
2. Make the marinade
In a bowl, whisk together the tamari, oil, liquid smoke, nutritional yeast, paprika, and garlic.
3. Marinate
Coat the tofu thoroughly in the marinade and let it sit for at least 10 minutes, but this is even better if left overnight. The tofu can sit in the marinade for up to 5 days.
4. Bake
Spread the tofu onto a lined baking tray and bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until browned around the edges. Alternatively, you can also pan fry for 5 minutes each side!
Tip: Bake/fry only what you need and keep the rest marinating for easy sandwiches during the week.
5. Assemble the sandwich
Toast the rye sourdough and spread generously with Dijon mayo. Layer with smoky tofu, avocado slices, Wild Root Pantry Bread & Butter Pickles, and a generous spoonful of Wild Root Pantry sauerkraut.
6. Serve
Slice in half and eat while warm and crunchy preferably with extra pickles on the side.
