Sesame Tofu and Crunchy Slaw Bagel Sandwich

Quick Recipe Version (TL;DR)

• Yield: 4 bagel sandwiches
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 block (14 oz / 400 g) extra-firm tofu, pressed
• 2 tbsp soy sauce, 2 tbsp maple syrup, 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil, 2 tbsp neutral oil
• 2 tsp grated fresh ginger, 2 cloves garlic, minced
• 3 cups shredded cabbage (mix red and green), 1 cup shredded carrot
• 2 scallions, 1/4 cup chopped cilantro (optional)
• 4 sesame bagels, sliced and toasted
• 2–4 tbsp vegan mayo (or regular mayo, optional)
• 2–3 tbsp sesame seeds, salt, pepper, chili sauce (optional)

Do This

• 1. Press tofu 10–15 minutes. Heat oven to 400°F (200°C) and line a baking sheet.
• 2. Whisk soy sauce, maple syrup, rice vinegar, sesame oil, neutral oil, garlic, and ginger. Toss tofu slices in 1/2 of this mixture; reserve the rest for dressing.
• 3. Arrange tofu on baking sheet, sprinkle with sesame seeds, and bake 20–25 minutes, flipping halfway, until browned and slightly crisp.
• 4. For slaw, toss cabbage, carrot, scallions, and cilantro with most of the reserved dressing; season with salt and pepper.
• 5. Stir a spoonful of dressing into mayo (if using) for a spread; thin remaining dressing with a splash of water for drizzling.
• 6. Toast bagels. Spread bottoms with mayo, pile on slaw, add 2 tofu slices per bagel, drizzle with dressing, sprinkle with sesame seeds, cap with tops, and serve.

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Why You’ll Love This Recipe

• Big flavor, simple steps: sesame, soy, and ginger make this feel special without being fussy.
• Plant-forward and satisfying: crisp baked tofu and hearty slaw keep you full for hours.
• Great for meal prep: bake tofu and mix dressing ahead, then assemble fresh in minutes.
• Customizable: easily make it spicier, gluten-free, or turn it into a salad bowl.

Grocery List

• Produce: Extra-firm tofu, green cabbage, red cabbage, carrots, scallions, fresh cilantro, fresh ginger, garlic, lime (optional, for serving).
• Dairy: None required (recipe is dairy-free; optional mayo can be regular or vegan).
• Pantry: Sesame bagels, soy sauce or tamari, maple syrup or honey, rice vinegar, toasted sesame oil, neutral oil (canola, sunflower, or vegetable), sesame seeds, salt, black pepper, chili sauce (such as sriracha or chili-garlic paste), vegan or regular mayonnaise (optional).

Full Ingredients

Sesame Baked Tofu

• 1 block (14 oz / 400 g) extra-firm tofu, drained and pressed
• 2 tbsp soy sauce or tamari (30 ml)
• 1 tbsp maple syrup or honey (15 ml)
• 1 tbsp rice vinegar (15 ml)
• 1 tbsp toasted sesame oil (15 ml)
• 1 tbsp neutral oil (15 ml)
• 1 tsp grated fresh ginger (about 2 cm piece)
• 1 clove garlic, finely minced
• 1 tsp chili sauce (such as sriracha), optional, for heat
• 2 tbsp sesame seeds (white, black, or a mix), plus extra for garnish
• Fine salt and freshly ground black pepper, to taste

Soy-Ginger Dressing

• 3 tbsp soy sauce or tamari (45 ml)
• 2 tbsp rice vinegar (30 ml)
• 1 tbsp maple syrup or honey (15 ml)
• 1 tbsp toasted sesame oil (15 ml)
• 1 tbsp neutral oil (15 ml)
• 1 tsp grated fresh ginger
• 1 clove garlic, finely minced
• 1 tsp chili sauce (optional, adjust to taste)
• 1–2 tbsp water (15–30 ml), as needed to thin for drizzling

Crunchy Asian-Style Slaw

• 2 cups (about 5 oz / 140 g) shredded green cabbage
• 1 cup (about 2.5 oz / 70 g) shredded red cabbage
• 1 cup shredded carrot (about 2 medium carrots)
• 2 scallions, thinly sliced
• 1/4 cup loosely packed fresh cilantro leaves, roughly chopped (optional but recommended)
• Pinch of fine salt and black pepper, to taste

For Assembling the Bagels

• 4 sesame bagels, sliced horizontally
• 1/4 cup vegan or regular mayonnaise (60 ml), optional
• 1–2 tsp extra soy-ginger dressing to stir into the mayo, optional
• Extra sesame seeds, for sprinkling
• Lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Press the tofu

Drain the tofu and wrap it in a clean kitchen towel or several layers of paper towel. Place it on a plate, set another plate or a small cutting board on top, and weigh it down with a heavy pan or a few cans. Let it press for 10–15 minutes. This removes excess moisture so the tofu can soak up more flavor and crisp up in the oven.

While the tofu presses, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2: Slice and marinate the tofu

Unwrap the pressed tofu and pat it dry. Slice the block into 8 even slabs, roughly bagel-sized so you can place 2 slabs in each sandwich.

In a medium bowl, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame oil, neutral oil, grated ginger, minced garlic, and chili sauce (if using). Taste and adjust with a pinch of salt and pepper if needed.

Add the tofu slabs to the bowl and gently turn them so they are well coated on all sides. Let them sit in the marinade for at least 10 minutes while the oven finishes preheating, turning once or twice so the flavor distributes evenly.

Step 3: Bake the sesame tofu

Arrange the marinated tofu slabs in a single layer on the prepared baking sheet, letting any excess marinade drip off back into the bowl (discard or drizzle a little over the tofu if you like deeper flavor).

Sprinkle the tops generously with the sesame seeds. Bake for 20–25 minutes, flipping the pieces halfway through, until the tofu is golden at the edges and slightly crisp on the outside but still tender inside. If you want extra color, you can switch the oven to broil for the last 1–2 minutes, watching closely so the sesame seeds do not burn.

Step 4: Make the soy-ginger dressing

While the tofu bakes, prepare the dressing. In a small bowl or jar, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, neutral oil, grated ginger, minced garlic, and chili sauce (if using). Taste and adjust: add a little more vinegar for brightness or maple syrup for sweetness if desired.

Set aside. You will use most of this dressing to toss the slaw and thin a small amount with water to drizzle over the finished bagels.

Step 5: Toss the crunchy slaw

In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrot, sliced scallions, and chopped cilantro. Add about two-thirds of the soy-ginger dressing and toss well to coat. The vegetables should look glossy but not soggy.

Season with a pinch of salt and pepper, toss again, and taste. Add a bit more dressing if needed, but reserve at least a couple of spoonfuls for drizzling over the assembled bagels. Set the slaw aside to lightly soften while you prepare the bagels; it should still stay crunchy.

Step 6: Prep spreads and toast the bagels

If you are using mayonnaise, stir 1–2 teaspoons of the remaining soy-ginger dressing into the mayo to create a quick flavored spread. This is optional but adds a lovely savory note to the bagels.

Thin whatever dressing remains with 1–2 tablespoons of water, just enough so it drizzles easily. Taste and adjust seasoning again if needed.

Toast the sesame bagels to your preferred level of crispness, either in a toaster or under the broiler cut-side up.

Step 7: Assemble the sesame tofu & slaw bagels

Spread the cut sides of each toasted bagel with the soy-ginger mayo or a thin layer of plain mayo, if using. Place a generous mound of crunchy slaw on the bottom half of each bagel.

Top the slaw with 2 slices of baked sesame tofu per bagel. Drizzle each with a spoonful of the thinned soy-ginger dressing, then sprinkle with a pinch of extra sesame seeds. Add a few cilantro leaves on top if you like, then cap with the top half of the bagel.

Serve immediately while the bagels are warm and the tofu is still slightly crisp. Offer lime wedges at the table for squeezing over the slaw for extra brightness.

Pro Tips

• Press well for better texture: The more moisture you press out of the tofu, the better it will soak up the marinade and the crispier the edges will get in the oven.
• Slice tofu to fit the bagel: Cut the tofu slabs roughly the same size as the bagel interior so each bite gets a good mix of tofu, slaw, and bagel.
• Use pre-shredded coleslaw mix: To save time, sub 3–4 cups of bagged coleslaw mix for the cabbage and carrot. Just add scallions and cilantro for extra flavor.
• Dress the slaw lightly: Start with less dressing and add more only if needed. You want a crunchy, fresh slaw, not a soggy one.
• Warm assembly is best: Assemble the sandwiches while the tofu and bagels are still warm so the contrast between warm tofu and cool, crisp slaw really shines.

Variations

• Spicy sesame tofu bagel: Double the chili sauce in both the marinade and the dressing, and add a drizzle of sriracha or chili oil over the finished sandwich.
• Gluten-free option: Use gluten-free sesame bagels or sturdy gluten-free rolls and swap soy sauce for tamari.
• Bagel bowl: Skip the bagel and serve the baked sesame tofu over a big bowl of the slaw with toasted bagel pieces or croutons on top.

Storage & Make-Ahead

The components keep well if stored separately. The baked sesame tofu can be cooled and refrigerated in an airtight container for up to 4 days; reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet until warmed and slightly crisp again.

The soy-ginger dressing can be made up to 5 days ahead and refrigerated in a jar; shake or whisk before using. The slaw is best within 24 hours once dressed, though undressed shredded vegetables will keep for 2–3 days in an airtight container. Toast and assemble the bagels just before serving so they stay crisp.

Nutrition (per serving)

Approximate values per bagel sandwich (with vegan mayo): about 480 calories, 18 g protein, 63 g carbohydrates, 18 g fat, 6 g fiber, and 9 g sugar. Values will vary based on the exact bagels, oils, and sweetener used.