Chik’n Club Sammich

I’ve been salivating internally ever since I saw Lisa’s Chik’n Club Sammich during Vegan MoFo. Wait. That seems kind of gross. I wasn’t literally salivating nonstop for three months. I would need an IV to maintain that level of salivation. And you might too.

As you’ve probably learned by now, we’re not super into processed stuff, so I’d really been meaning to make a version using all fresh, homemade ingredients. We used our famous chik’n almond bake breaded tofu (thought this would have been superb with breaded seitan strips too). It was after 9pm when we started, so homemade bread wasn’t in the cards for this incarnation, but also would have been awesome (we just toasted some sandwhich bread). What’s worse, I totally forgot Lisa’s coup d’grace: fakin. Fakin’s a little labor intensive, so the fresh homemade route won’t yield a quick sammich in a pinch. We did, however, make homemade baked fries (we cut these into fry shapes and left out the cayenne) to round this out as one of those perfect healthy “unhealthy” meals that we often crave.

Chik’n Tofu Strip Club Sammich

  • 1 lb of extra firm tofu, frozen then thawed
  • bread
  • lettuce
  • purple onion
  • tomato
  • fakin (optional)
  • chik’n almond bake
  • safflower oil
  • Earth Balance ™ or Vegenaise ™

You’ll want to freeze then thaw a pound of extra firm tofu. This makes it a little spongy and more firm–a better texture for chik’n and also nice in some stir fries. We try to keep tofu in both states on hand. It’ll keep for a very long time in the freezer.

Preheat the oven 425 degrees Fahrenheit. Thaw your tofu. When it’s thawed, squeeze all the water out and cut into strips–you’ll probably want them to be about 2″ x 1/2″ x 1/4″. The strip size is really a matter of preference though. Coat each strip in safflower oil then in the chik’n almond bake. Place on a baking sheet  and cook for about 15 minutes on one side, flip, then cook for about another 10 minutes–until brown and crispy, but not burnt. They will crisp up a scosh upon cooling.

Toast some bread (or pull some fresh bread from the oven). Slather the sammich spread of your choice on said bread. Place as many tofu strips as will cover a piece of bread on once piece. Then add the fakin (if using), lettuce, tomato, and onion, in that order. Cut in half if it strikes your fancy. Serve with fries. Or not. It’s your meal.

5 comments ↓

#1 Stacy on 01.16.10 at 12:04 pm

Slightly off topic, but I just have to say that the fakin’ recipe you posted is A-M-A-Z-I-N-G!! I do love it so.

#2 mark on 01.27.10 at 12:51 am

I hear ya! I wish I could take the credit. I also wish it didn’t take so long to prepare…but man is it worth it!

#3 Arlene on 02.06.10 at 1:54 pm

I made this today. Your ingenuity cannot be expressed in words. I just had a problem getting the almond to stick onto the tofu. Any suggestions?

#4 Chik’n Sandwich « the grainy bunch on 02.06.10 at 3:11 pm

[…] Jump to Comments Just made this for lunch. It rocked. You must try it. It’s super easy and tasty. I only had a problem […]

#5 mark on 02.07.10 at 11:00 am

Hey Arlene, thanks for the kind words! The safflower oil usually works pretty well for me, but for things that really don’t want to stick, sometimes soda water does the trick. I also coat them pretty aggressively–kind of scooping into the chik’n almond bake. It also helps to only put some of the almond bake into the bowl and then replenish it, so it doesn’t get lumpified by the oil. Hope that helps!

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