Ingredients

The following ingredients have 4 Servings
  • 7oz extra firm tofu, cut into 1-inch slices
  • 1/4 cup nutritional yeast
  • 2 tbsp black sesame seeds (you can use white toasted sesame seeds instead)
  • 2-inch piece of fresh ginger, grated
  • 3 tbsp tamari (gluten free soy sauce)
  • 1 cup shredded red cabbage
  • 1 1/2 tsp toasted sesame oil
  • 3 tsp rice vinegar
  • 1 tsp tamari
  • 3 tbsp mayo
  • 3/4 tsp Gochujang
  • 4 slices Canyon Bakehouse Heritage Style Whole Grain Bread
  • 2-3 lettuce leaves
  • 1 small tomato, sliced thin

Instruction

  • To prepare the tofu, preheat the oven to 375F. Line a baking sheet with parchment paper
  • Combine the nutritional yeast, sesame seeds and grated ginger in a small bowl and mix well
  • Place 3 tablespoons of tamari in a separate small bowl
  • Dip each slice of tofu in tamari sauce, then place them in the bowl with the nutritional yeast mixture, pressing lightly to make sure the tofu is evenly coated on all sides. Place the slices on the lined baking sheet and bake for 20 minutes
  • In the meantime, prepare the slaw. Combine the shredded cabbage, sesame oil, rice vinegar and tamari in a medium bowl and toss well. Set aside until ready to use
  • To prepare the Gochujang mayo, whisk the ingredients together until well combined
  • To assemble the sandwiches, spread the mayo on all 4 slices of bread. Layer the lettuce, tomato, slaw and tofu on two of the slices, and top each one with the remaining bread