Ingredients

The following ingredients have 4 Servings
  • 14 ounces extra firm tofu (drained and pressed)
  • 1 tablespoon low sodium gluten free tamari
  • 1 tablespoon + 1 teaspoon toasted sesame oil (divided)
  • 1 teaspoon sriracha sauce
  • 1/4 cup brown rice vinegar ((or apple cider vinegar))
  • 2 tablespoons sugar
  • 1 carrot (julienned)
  • 1/4 cup vegan mayo
  • 2 teaspoons sriracha sauce
  • 2 teaspoons lime juice
  • 1 baguette cut into 4" slices or 4 buns (- I used Pamela's pizza mix)
  • 1/2 of an English cucumber, thinnly sliced
  • 1 sliced jalapeño
  • 2 limes (sliced in half)
  • 1 bunch cilantro

Instruction

  • Marinated Tofu: Mix tamari, 1 teaspoon sesame oil, and sriracha sauce. Slice tofu into 6 long strips. Place in the marinade. Marinate for at least an hour.
  • Spread 1 tablespoon sesame oil on a hot pan. Place tofu slices on pan. Cook over medium heat until golden brown on both sides.
  • Pickled Carrots: Mix brown rice vinegar and sugar. Either let sit until sugar dissolves, or heat on stovetop or in microwave to dissolve faster. Place julienned carrot in mixture. Let sit overnight.
  • Sriracha Mayo: Mix all ingredients.
  • Sandwiches: For a better bun to filling ratio, scoop out some of the bread - especially the top bun if it's larger than the bottom bun. Slather sriracha mayo on buns. Layer tofu, sliced cucumber, pickled carrots, cilantro, and jalapeño on top.