Ingredients

The following ingredients have 4 Servings
  • 3 tbsp. creamy natural peanut butter
  • 3 tbsp. maple syrup
  • 1 1/2 tbsp. soy sauce
  • 1 1/2 tbsp. lime juice
  • 1 tsp. sesame oil
  • 1 tsp. freshly grated ginger
  • 1 large garlic clove, (minced)
  • about 1/4 cup water
  • 1 lb. extra firm tofu, (drained, pressed and sliced into 8 slabs)
  • 1/4 cup vegan mayo
  • 1 tbsp. sriracha sauce, (or to taste)
  • 4 6 inch sandwich rolls, sliced open
  • 4 big lettuce leaves, (or a few handfuls of your favorite sandwich greens)
  • 1 large tomato, (sliced open)

Instruction

  • Preheat oven to 400° and line a baking sheet with parchment. Whisk peanut butter, maple syrup, soy sauce, lime juice, sesame oil, ginger, and garlic together in a small bowl. Thin with water, adding about a tablespoon at a time until the mixture has a nice smooth consistency, but isn't yet runny.
  • Slather both sides of each of your tofu slabs with peanut sauce, reserving any excess sauce. Arrange tofu on your parchment-lined baking sheet. Bake 15 minutes, gently flip, and bake 15 minutes more, until peanut sauce becomes crusty and lightly browned.
  • Stir vegan mayo and sriracha together in a small bowl.
  • Slather insides of rolls with sriracha mayo and stuff with peanut tofu, lettuce leaves and tomato slices. Drizzle with any reserved peanut sauce. Serve.