10 -12 large Shishito Peppers6-7 oz Extra Firm Tofu, cut into 1/2 inch rectangles8 tbsp Roasted Vegetable Beet Spread (to your liking)2 tbsp Olive Oil1/2 Lemon, juiceSprinkle of SaltOptional 1 tbsp Liquid Aminos (other salty gluten-free soy sauce alternative, not coconut aminos)

In a cast iron skillet, head 2 tbsp olive oil on low-medium heatOnce hot - add in all shishito peppers, for a nice blisterMove around the pan every so often to give the peppers a nice char on each sideAfter about 8-10 minutes they should vibrant green and highly blistered throughout (like in the image above)Remove peppers from heat and set aside, keeping the flame goingTo the same pan, add in the tofu rectangles, to give them a quick sear - flipping to the other side after about a minute In a small bowl toss blistered shishito peppers with about 1/4-1/2 lemon juice, a sprinkle of salt to taste and optional 1 tbsp of liquid aminos (or other gluten-free soy sauce). Remove stems. Optional, toast your sandwich bread. This recipe makes for 2 sandwiches - so grab 4 slices of bread and lighlty toast them on each sideThen, assemble the sandwhichSpreading the Roasted Beet Vegetable Spread on each slice of bread, layering the tofu in and shishito peppersCut in half & serve warm

If you can't fins shishito peppers, Anaheim Peppers are another great option (BUT, they will be spicier) - so this will change the flavor profile of the sandwich

Shishito Pepper + Tofu Sandwich

Name: Shishito Pepper + Tofu Sandwich
Yield: 2 sandwiches
Ingredients: 10 -12 large Shishito Peppers; 6-7 oz Extra Firm Tofu, cut into 1/2 inch rectangles; 8 tbsp Roasted Vegetable Beet Spread (to your liking); 2 tbsp Olive Oil; 1/2 Lemon, juice; Sprinkle of Salt; Optional 1 tbsp Liquid Aminos (other salty gluten-free soy sauce alternative, not coconut aminos)

Sophia Esperanza
Jun 29
2 min read

It's absolutely perfect.

A seasonal sandwich that celebrates the powerful flavor of blistered shishito peppers and the sweetness of beets.

About this dish

A bistro-worthy sandwich from home. Ready in just a few minutes.

This sandwich is the perfect blend of sweet, salty, savory.

Blistered Shishito Peppers bringing the savory -

A hint of Lemon for the salty -

Roasted Vegetable Spread, bringing sweetness from beets and carrots -

Tofu for protein -

It's simple, just a few ingredients and a homemade roasted vegetable spread.

In a pervious post, I've showed you how I create this crimson purple vegetable spread. I almost exclusively eat it with this sandwich & keep a jar of it in the fridge for the week.

Recipe for the Roasted Vegetable Spread, here.

Shishito Peppers are just so incredible.

We're growing some here on the land for Summer and they are such a treat.

Blistering them on a hot skillet in some olive oil, then tossing them in salt + lemon juice + optional liquid aminos/soy sauce (gluten-free) - is my favorite way to enjoy them.

It's known about every 1 in 10 shishito peppers will be hot - so don't be surprised if one of these traditionally mild peppers takes you for a spin. I've found that to be sort of true. I have been getting very mild ones, but I am due for a spicy guy. They are wonderful too.

The gluten-free bread I am currently eating (used in this sandwich) is from It's All Good. A local Austin Texas maker of gluten-free goods.

Enjoy this sandwich that celebrates seasonal summer produce - packed with flavor.

Servings: 2 sandwiches

Ingredients

10 -12 large Shishito Peppers
6-7 oz Extra Firm Tofu, cut into 1/2 inch rectangles
8 tbsp Roasted Vegetable Beet Spread (to your liking)
2 tbsp Olive Oil
1/2 Lemon, juice
Sprinkle of Salt
Optional 1 tbsp Liquid Aminos (other salty gluten-free soy sauce alternative, not coconut aminos)

Recipe

In a cast iron skillet, head 2 tbsp olive oil on low-medium heat
Once hot - add in all shishito peppers, for a nice blister
Move around the pan every so often to give the peppers a nice char on each side
After about 8-10 minutes they should vibrant green and highly blistered throughout (like in the image above)
Remove peppers from heat and set aside, keeping the flame going
To the same pan, add in the tofu rectangles, to give them a quick sear - flipping to the other side after about a minute
In a small bowl toss blistered shishito peppers with about 1/4-1/2 lemon juice, a sprinkle of salt to taste and optional 1 tbsp of liquid aminos (or other gluten-free soy sauce). Remove stems.
Optional, toast your sandwich bread. This recipe makes for 2 sandwiches - so grab 4 slices of bread and lighlty toast them on each side
Then, assemble the sandwhich
Spreading the Roasted Beet Vegetable Spread on each slice of bread, layering the tofu in and shishito peppers
Cut in half & serve warm

NOTES

If you can't fins shishito peppers, Anaheim Peppers are another great option (BUT, they will be spicier) - so this will change the flavor profile of the sandwich