Tofu Sandwich with Caramelized Onion


The shortest career I ever had was as a Sandwich Delivery Company Co-Owner. (wooof… to the title…;)). My then boyfriend and I decided to start up a sandwich delivery business. What could be so hard? we thought, we know how to make sandwiches, people are hungry and we can deliver to their work place. Sounds like the beginning of an empire right? The next day we woke up- early, went to the bakery and bought 50 freshly baked baguettes and some stuff to put in them. We made beautiful sandwiches, wrapped them nicely in a huge pink basket and went skipping into the horizon like Little Red Riding Hood. Well not really.. we just went to knock on office doors, car mechanic shops and other businesses.

We were so embarrassed to walk around carrying this ridiculous big pink basket and we didn’t have much success. By the end of the day we closed shop and that was the end of it. At least we ate baguette sandwiches for the next 2 weeks…

One of the things I learned from that experience is that the most important part of a sandwich is the bread, as my friend said: “If the bread is good -the sandwich is good”!

Preferably, It’s better to have it all good, the bread, the spread and the filling just like this tofu, veggie, caramelized onion baguette sandwich, Bon Appetite!


1 French Baguette or Hero

1 Pack Extra Firm Tofu

Adobo Spice Mix (or any spice mix you like)

Caramelized Purple Onions

1 Tbsp. Maple Syrup

Roasted Red Peppers (Better to make in advance)

Black Olive Tapenade

Bunch of Baby Arugula

2 Cloves of Garlic

¼ tsp. Dried Basil

Olive Oil

Salt and Pepper


The best way to save time is to make everything in advance (except for the tofu and toasting the bread with garlic)

Caramelize the onions in a non stick pan, Start with Medium heat and turn down to low heat, stir occasionally, add a little water every few minutes when the onion starts to stick to the pan. Add salt and maple syrup (to fully caramelize would takes 30-45 minutes). I use 4-5 medium onions, its enough for more than 2 sandwiches so there is left over for other uses.

Roast the red peppers: with a sharp knife, make small incisions on whole peppers, roast them in the oven until the skin is getting dark brown. remove from the oven and cover to help release the skin. after cooling peel the thin skin, cut and marinade them in apple cider vinegar and salt.

Slice the tofu into about ¼ Inch thick pieces. Dust the tofu generously with salt and spices. Fry in oil for a few minutes on each side, until golden on the edges.

Cut open and brush the baguette with a mixture of 2 Tbsp. olive oil, crushed garlic, dried basil, salt and black pepper. I recommend a garlic crusher, it makes it so quick and easy.

Toast the bread face down in a toaster/panini maker for a minute or two and start layering the olive tapenade, arugula, tofu, roasted peppers and caramelized onion.

IMG_2584IMG_2602 IMG_2609IMG_2607IMG_2569IMG_2611Olive pasteIMG_2621IMG_2622 IMG_2623 IMG_2624Tofu Sandwich



Spicy Tofu Scramble Shakshuka Quesadilla

IMG_1050They say that when you make food, you have to make it with love. Otherwise, it will not be tasty. This is probably the reason why mom’s food is the best… it’s because she makes it with love! One place I felt the Love in the food, was a restaurant in Las Vegas called: Pura Vida. A Vegan Latin Bistro and the lovely Owner-Chef Myra is so warm and inviting, you can feel her love and care in the food! If you are in the Sin City area… I defintely recommend it. (and say Hi to chef Myra!)

Dining there, inspired me to make this recipe. Full of flavors, it tastes like Vegas to me… I made the Shakshuka filling (which is a north african dish of poached eggs in tomato chili sauce) to go with the traditional latin Quesadilla and replaced the eggs with the scramble tofu Oh So Yummy… you will not be able to stop!  Just don’t forget to add ♥LOVE ♥

Tofu Scramble Quesadilla


4-6 Tortilla Wraps (I like Brown Rice wraps and it also makes it a gluten free recipe).

1 Package Tofu (about 14 oz)

2 Ripe Roma Tomatoes

1 Medium Onion

2 Jalapeño Peppers

2 Small Colorful Bell Peppers

½ Cup Tomato Sauce (You can use store bought pasta or pizza sauce)

½ Cup Shredded Vegan Daiya Cheese

3 Tbsp Olive Oil

Handful Chopped Parsley

1 tsp Adobo Spice Mix (or any spice mix you like)

1 tsp Turmeric

1 tsp Red Paprika

1 tsp Ground Coriander

Salt and Pepper to taste



1. Chop the vegetables.

2. Sauté the onions in the olive oil. Gradually add the peppers, jalepenos, diced tomatoes and tomato sauce to the pan and stir for a few minutes.

3. Crumble the tofu with your hands and add to the pan.

4. Add all the spices, stir until the tofu gets a nice yellow color.

5. Add the parsley and the Daiya cheese.

6. Transfer onto a wrap and fold in half. Place into a panini maker/toaster until the cheese melts and it all comes together.

Serve with fresh salad and enjoy!