Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Tofu LT Sandwich

Tofu LT Sandwich

Tofu LT Sandwich


  • 1 lb. tofu, drained, pressed, and sliced in 1/3-inch thick slices
  • 1/4 cup almond milk
  • 1/2 cup cornmeal
  • 2 tablespoons tapioca flour
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • Fresh ground black pepper to taste
  • Vegan mayonnaise substitute
  • 1 tomato, sliced
  • Lettuce of your choice (Romaine or Bibb work well)
  • Sliced bread (substitute gluten-free if preferred)
  • Vegetable oil cooking spray


  1. Prepare tofu batter by pouring almond milk in a shallow dish. In a second shallow dish combine cornmeal, nutritional yeast, salt, and fresh ground black pepper. 
  2. Dip tofu slices one at time in the almond milk then cornmeal mixture. Place battered tofu on a greased cookie sheet and repeat until all the tofu is battered.
  3. Bake at 350 degrees for ten minutes then flip. Continue baking until golden brown, about an additional 10 to 15 minutes. Remove from the oven and allow to cool for a few minutes.
  4. To assemble sandwiches, spread a healthy serving of vegan mayonnaise substitute on two slices of bread. Stack a few lettuce leaves, a baked tofu slice, and one to two tomato slices on the sandwich and enjoy!

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