This recipe is originally from Love and Lemons. It takes a bit of prep work – you have to marinate tofu and pickle vegetables. If you have the time, prepare these the day before to make it easier on yourself. Not able to do that? Let the vegetables pickle and the tofu marinate for an hour (or two) day of and it still comes out delicious!
INGREDIENTS
- 1 14oz. pkg. extra firm tofu, pressed
- Tofu marinade:
- 2 TB olive oil
- 3 TB soy sauce
- 1 TB lime juice (or juice from 1 lime)
- 1 tsp chopped garlic (2 cloves)
- 1 tsp minced ginger
- Generous amounts of freshly cracked pepper
- Pickled vegetables:
- 1 medium carrot, julienned
- 3/4 cucumber, de-seeded & julienned
- 1/3 (or more) cup white wine vinegar
- 1/3 (or more) cup rice vinegar
- 1 TB sugar
- 2 tsp salt
- Optional: daikon and/or jalapeno
- Vegetable/canola oil
- French baguette, sliced into sandwich sized portions
- Vegan mayo
- Sriracha
DIRECTIONS
- Make ahead: Place carrots and cucumbers in a medium jar with white wine vinegar, rice vinegar, sugar and salt. If the liquids don’t cover the veggies, add water to top it off (if there’s a large gap between liquid and vegetables, add more vinegar). Add more slat and sugar to taste. Let chill in fridge for at least an hour.
- Cut tofu into slices and put in a shallow container.
- In a small bowl, whisk together olive oil, soy sauce, lime juice, garlic, ginger, and freshly cracked pepper. Pour this marinade over the tofu and let sit for at least 15 minutes.
- Heat a skillet to medium-high heat. Add a little oil to the pan and fry tofu for a few minutes per side. You’re looking for a golden brown color, it’s ok if they blacken a bit. Remove from heat.
- Assemble sandwiches with mayo, tofu slices, and pickled veggies and serve with sriracha.
Serves: 4 sandwiches.
Leftovers: (If you have any.) Just as good as fresh. Toast your bread if you can, warm up the tofu in the microwave, and bam, you got a meal.
Note: French bread really is the best bread for these sandwiches. The picture below is a hoagie and it’s not nearly as good. Don’t have a mason jar for the vegetables? Use anything that has a lid, heck, use leftover containers if you have to!
Just Lauren 