Recipe of the Day: Vietnamese-Style Tofu Hero with Asian Slaw

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

To assemble:

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

*Asian slaw:

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.

For more delicious recipes from Tal Ronnen, check out "The Conscious Cook."

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157 days ago

Just an FYI for vegan readers, be careful when picking out baguette or any store bought bread. They are often made with egg and/or dairy (as I accidentally discovered).

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