This Vegan Bulgogi Steak Sandwich features tender and juicy vegan Korean bulgogi style strips with caramelized onions, seared peppers & melted cheese on a hoagie roll.
Do you love hearty vegan sandwiches, full of flavor? This Vegan Bulgogi Steak Sandwich was developed and photographed by Allyson Kramer.
Every bite of it is delicious!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Bulgogi Tofu Sandwiches
Bulgogi Tofu Strips
- 15 ounce extra firm tofu
- 2 green onions , chopped
- 3 cloves garlic , peeled and minced
- 1/2 cup onion , peeled and sliced
- 1 teaspoon grated ginger
- 2/3 cup tamari
- 4 tablespoons toasted sesame oil
- 6 teaspoons Swerve
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 4 tablespoons mirin (sub white wine)
- 2 tablespoons rice vinegar
- 1/4 cup shredded pear , with skin
- 1 tablespoon olive oil
- 1 sweet onion , thinly sliced
- 1 red pepper , thinly sliced
- 1 green pepper , thinly sliced
- Daiya Mozzarella Style Shreds
- Chili Garlic Sauce
- 4 hoagie buns
- Press the tofu (see note), then slice the block in half. Make thin slices of the tofu.
- Arrange slices in a dish where they can be laid out lengthwise in as few as layers as possible. Top with chopped onions, green onions, ginger and garlic. Cover and set aside.
- In medium sized bowl, combine tamari, sesame oil, sweetener, black pepper, mirin, rice vinegar, red pepper flakes and shredded pear. Stir together. Then pour over the tofu slices.
- Cover and marinate for at least one hour. Once done marinating, heat up a skillet over medium heat and drizzle with sesame oil. Remove half of tofu slices and transfer to skillet, reserving as much as the marinade as possible. Place strips in an even layer with room for them to fry.
- Pour enough of the marinade onto the tofu just to cover, allowing some of the vegetables to cook along with the tofu.
- Let cook until most of the marinade has reduced, and the bottoms of the tofu slices are a nice caramel brown. Flip tofu strips and cook until other side turns brown. Transfer to a plate when the tofu is done.
- Repeat with second batch of tofu.
- While the skillet is hot, add olive oil and sliced onions. Cook until tender. Add sliced peppers. Cook until the peppers are tender and the onions are caramelized.
- Slice one hoagie roll in half lengthwise and slather on some chili garlic sauce. Top each side of the bread with Daiya cheese and broil until cheese is melted (about 5 mins).Pile on Bulgogi, Sautéed Onions and Peppers, and more chili garlic sauce.
- Eat sandwiches right away or place in sealed container. These will keep in the fridge for up to 3 days. Individual sandwiches can be frozen. Wrap them in plastic wrap or foil and place in freezer bags. They will freeze for up to 1 month.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.