My first sandwich recipe and I wanted to beyond delicious – I wanted pops of flavor, freshness, colour and palate vibrancy … and this, I promise, delivers
Vegan Asian marinated tofu and peanut slaw sandwich
Recipe Type: Vegan Sandwich
Prep time: 50 mins
Cook time: 20 mins
Total time: 1 hour and ten mins
Other optional salad ingredients:
Preheat the oven to 180C and prepare one baking tray with baking paper.
Make marinade by whisking all ingredients together, except tofu: olive oil, tamari, lemon juice, maple syrup, liquid smoke, sriracha sauce and nutritional yeast.
Press tofu, this allows for excess water to be eliminated and will mean a tasty tofu experience. If you haven’t pressed tofu before check spork food for further instructions:
Cut tofu into ½ inch steak slabs, to create at least 8 slabs (2 for each sandwich). Now it’s marination time, so leave at least 30 minutes to marinate before baking!
To make the peanut slaw dressing, add the peanut butter and warm water, and mix until there is a creamy consistency. Then add the tamari, lime juice, maple syrup, sriracha sauce, and mix all together. This can be particularly intense if you test taste it, especially the lime. This will mellow when you add it to the cabbage and carrot. Now, dress the cabbage and carrot with this awesome dressing. This can marinate while you get the tofu baking!
Place the tofu on the baking paper, and bake for about 20-25 minutes. When it’s cooked perfectly, take out of the oven and place on serving tray.
I love letting my friends prepare their own sandwiches, so I have gorgeous fresh bread sliced, the baked tofu, the peanut slaw and some additional options like coriander, spinach, avocado and extra fresh chilli so they can create their perfect sandwich. Everyone has different preferences so it’s great when you can cater and allow them to experience food the way they love.
If you liked the recipe, or know someone who will, please share, like or comment via the social media links below.
Love and light,