Say "hello" to the perfect weekend lunch. This sandwich is packed with crispy tofu cutlets, meaty mushrooms, greens, and vegetables between two toasted buns. It's stacked, so you could even split it with somebody or save the other half for later.

Mushroom and Tofu Cutlet Sandwich [Vegan]



  • 2 14-ounce blocks of tofu
  • 8 mushrooms
  • 1 bunch parsley
  • Radish sprouts
  • 1 red onion
  • 10 leaves of lettuce
  • 1 tomato
  • 2 tablespoons flour
  • 4 tablespoons water
  • 1/2 cup bread crumbs
  • 8 tablespoons oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • A pinch of salt
  • Pepper, to taste
  • 4 rolls
  • 1 tablespoon oil
  • Ketchup
  • Vegan mayonnaise


  1. In a shallow bowl, combine paprika, salt, pepper, and 3 tablespoons of oil. Cut the tofu into strips, add to the bowl, and set aside to marinate.
  2. Slice the onion and tomato. Thoroughly wash the lettuce, then tear into small leaves.
  3. De-stem the parsley, the fry over low heat with 2 tablespoons of oil for about 5 minutes. Set aside.
  4. In a small bowl, combine water and flour. Add bread crumbs to a separate bowl. Remove tofu from the marinade, dredge in flour, then dip in bread crumbs. Add 3 tablespoons of oil to a skillet and fry the tofu pieces for about 10 minutes or until crispy and golden.
  5. Thoroughly wash the mushrooms, then cook in a skillet until tender.
  6. Toast the rolls. On the bottom slice of each roll, add ketchup, followed by sprouts, tofu, mushrooms, then lettuce and parsley. Top with tomato and onion. If desired, add mayonnaise to the top slice of bread. Serve.