If My Life Were a Sandwich… It Might Be This One

By andijorichards

If my life were a sandwich, this might be the one. At least right now. It’s messy in the best way, a little spicy, definitely odd, but somehow it all comes together and makes sense—kind of like how life has felt lately.

All summer long, I’ve been coming back to this sandwich. It’s not the greatest thing I’ve ever made, but I can’t seem to stop craving it. It’s salty, tangy, a little chaotic, and packed with protein. Maybe it’s the sweltering heat. Maybe it’s my nonstop obsession with kimchi. Or maybe it’s just that this sandwich gets me.

There’s something about the texture and flavor combo that hits just right: the crunch of toasted sourdough, the creamy richness of avocado and mayo, the snap of shredded carrots, the funky bite of kimchi, and that deeply savory note from truffle salt that makes it feel just a little over the top in the best way. It’s a sandwich that shouldn’t work—but somehow does. Every single time.

Spicy Tofu + Kimchi Sourdough Sammie

Ingredients:

  • 2 slices artisan sourdough, toasted until crisp and slightly golden
  • 1 tbsp mayo
  • 1/2 avocado, mashed or sliced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped kimchi
    (I’m a full-on kimchi snob and usually make 18 pounds a year, but lately I’ve been obsessed with Whole Foods 365 Raw Kimchi—medium heat—for just over 4 bucks. Legit.)
  • 4 thick slices firm tofu, plain—or enough to cover the surface of your bread
  • Truffle salt, to taste...I use A LOT
  • Spicy paprika, to taste...I use A LOT
  • Red onion slices, thin or thick—your call
  • Thick-cut pickles
  • Sriracha, to taste

Method:

  1. Start with the tofu: Slice it thick and season both sides with a light dusting of truffle salt and spicy paprika. Let it hang out while you prep everything else.
  2. Toast the sourdough until it’s crisp enough to stand up to juicy fillings. This step matters. No one likes a soggy bottom!
  3. Spread mayo on one slice, avocado on the other.
  4. Now layer with intention:
    • Shredded carrots
    • A hearty scoop of chopped kimchi for that fermented kick
    • Tofu slices next, pressed gently into the mix
    • Red onion rings and thick pickles layered over the tofu
    • Sriracha drizzled wherever your heart says yes
    • More shredded carrots because it’s delicious and because it protects the bread from the wet pickles
  5. Close it up, press lightly, and dig in. Expect drips. Embrace the chaos.

Final Thoughts

Try it. Make it yours. Swap out ingredients. Go extra with the sriracha. Just promise me you won’t skip the truffle salt or the kimchi—that’s the soul of this thing.

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