Name: Crispy Tofu Sandwiches with Quick Pickles, Chili Sauce & Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 ½ bunches radish; 1 ½ (142 g) pkg spring mix (mixed greens); 6 whole grain buns or rolls; brown sugar; chili-garlic sauce; extra virgin olive oil; garlic powder; panko bread crumbs; paprika; salt; vegan mayonnaise; white wine vinegar

Crispy Tofu Sandwiches with Quick Pickles, Chili Sauce & Mixed GreensCrispy Tofu Sandwiches with Quick Pickles, Chili Sauce & Mixed Greens — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 ½ bunches radish

1 ½ (142 g) pkg spring mix (mixed greens)

6 whole grain buns or rolls

brown sugar

chili-garlic sauce

extra virgin olive oil

garlic powder

panko bread crumbs

paprika

salt

vegan mayonnaise

white wine vinegar

Instructions

Preheat oven to 205°C (400°F).

Cut tofu into ½-inch thick planks along the short side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place vinegar, sugar, and salt in a medium bowl; whisk to combine the pickling liquid.

Trim and thinly slice cucumbers and radishes; add both to the bowl with the pickling liquid, stir to combine, and set aside.

Place mayo and spices in a small bowl; whisk to combine the spiced mayo.

Place tofu planks on the baking sheet. Spread half the spiced mayo over the top side of the tofu, sprinkle with half the bread crumbs (pressing them gently into the surface to adhere), and drizzle with half the oil. Carefully flip tofu and repeat with remaining spiced mayo, bread crumbs, and oil.

Place tofu in the oven and bake, turning once, until the breading is crispy and golden brown, 15-18 minutes. Remove from the oven.

Meanwhile, place oil, chili-garlic sauce, vinegar, and sugar in a small saucepan; whisk to combine the sauce and bring to a simmer over medium heat. Once simmering, remove from heat and cover with a lid to keep warm. (If the sauce separates, whisk together once more, right before serving.)

Toast buns if desired.

Spread mayo on both halves of each bun. Layer each with a small portion of pickled vegetables (reserving the rest for the salad), top with tofu, and drizzle with sauce.

To serve, divide sandwiches and mixed greens between plates. Drizzle greens with oil, then top with reserved pickled vegetables and a small portion of pickling liquid. Enjoy!

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