Vegan Bulgogi Steak Sandwich

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.

A vegan Bulgogi Philly Cheesesteak sandwich is the latest featured in the series America's Top 10 Sandwiches Veganized!

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!

A vegan Bulgogi Philly Cheesesteak Sandwich with gluten-free bun is a delicious and healthy meal.

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

These Bulgogi Tofu Sandwiches combine savory and sweet and Korean flavors to make the ultimate vegan sandwich. Serve these sandwiches with a side salad, fries, or chips!
5 from 1 vote
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Course: Main Course
Cuisine: Korean
Keyword: Bulgogi Tofu Sandwich
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 4 Sandwiches
Calories: 325kcal
Author: Marly

Ingredients

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

Sandwich Assembly

  • 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

Instructions

  • 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.

Sandwich Assembly

  • 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.

Recommended Equipment

Notes

The hoagie rolls were not used in the estimate of nutritional info in this recipe.
Nutrition Facts
Bulgogi Tofu Sandwiches
Amount Per Serving
Calories 325 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Sodium 2372mg99%
Potassium 525mg15%
Carbohydrates 33g11%
Fiber 3g12%
Sugar 13g14%
Protein 13g26%
Vitamin A 1175IU24%
Vitamin C 69.6mg84%
Calcium 73mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Enjoy!

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20 Responses to Vegan Bulgogi Steak Sandwich

  1. This looks AMAZING!!!!!! Allyson has truly done it again. Little did you know Marly that this was going to be a wonderful challenge. Thank you again for hosting it!

  2. Yes! Yes! Yes! I am so enjoying all of these sandwiches. They look so much better than their meat couterparts. Ryan and I tried a vegan hot dog at a food trailer in Austin today. So good! I’m so glad it is finally Friday. I hope you have a wonderful weekend of relaxation, love and laughter. Thank you for sharing, my friend!

  3. I’m sure I’ve said this to you before Marly but wish I knew you when my niece lived with me. I always found it so difficult to cook for her. This series is amazing, thank you for providing amazing alternatives.

    • Hi Kevin – I can speak from experience that this is, indeed, very tasty! I made this over the weekend and have been savoring each and every bite!

  4. This sandwich looks amazing, Marly! Allyson did such a fantastic job. I’m totally going to try her Bulgogi tofu soon-it’s such an interesting recipe:-)

  5. Amazing!!! We had these for dinner last night!! The buns were perfect! I’ll be making those on a regular basis. I also caramelized mushrooms with the onions and peppers for some “mo bettah.” We used the Daiya jalapeno jack ’cause that’s what we had. Ideal! And I mixed the garlic chili sauce with my tofu mayo and spread that on the other side of the bun! WOW! Thanks soooooooooo much! 🙂

    • I must confess, this is one of my favorite recipes too. Thanks so much to Allyson Kramer of Manifest Vegan for contributing this as part of our Great Vegan Sandwich Series! I’m so glad you liked it too…and your adaptations sound great too!

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