This hero brings together sweet vegetables and spicy-savory tofu; the layering of flavors and textures makes it a sort of exotic comfort food. Yum!
For the tofu:
1 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon ground cayenne
1/2 teaspoon sweet paprika
1 teaspoon dry mustard
1 teaspoon ground ginger
1/4 cup soy sauce
2 tablespoons minced chives
1 pound extra-firm tofu, cut into 8 (1Ž4-inch) slabs
4 French demi-baguettes, split
4 tablespoons vegan mayonnaise
4 tablespoons chile oil
4 fresh cilantro sprigs
1/2 English cucumber, cut lengthwise into 4 slices
Asian Slaw (recipe follows)
1. Make the tofu: Preheat the oven to 375 degrees Fahrenheit. In a small bowl, whisk together all ingredients except for the tofu. Pour into a 9x13-inch baking dish. Place the tofu slabs in a single layer in the baking dish. Turn over to coat with the marinade. Bake for 20 minutes, turning the tofu over halfway through.
2. Assemble the sandwiches: Spread half of the baguette with 1 tablespoon of the mayonnaise and drizzle with 1 tablespoon of the chile oil. Layer 1 sprig of cilantro and 1 cucumber slice (cut to fit, if necessary).
3. Place two pieces of the tofu and a spoonful of the Asian Slaw on each baguette half. Top with remaining baguette halves and cut sandwich in half. Serve immediately.
Makes 4 sandwiches
Prep time: 30 minutes
2 tablespoons agave nectar
1/4 cup rise vinegar
1/2 cup julienned carrot
1/2 cup julienned daikon radish
Sea salt and freshly ground black pepper to taste
Place all ingredients in a small bowl with 1/2 cup water and toss to combine. Store, covered, in the refrigerator for up to 2 days.