Name: Crispy Tofu Sandwiches with Garlic Aioli & Arugula-Cucumber Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (340 g) pkgs broccoli slaw; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 ½ lemons; 6 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; garlic powder; mayonnaise; panko bread crumbs; pure maple syrup; salt

Crispy Tofu Sandwiches with Garlic Aioli & Arugula-Cucumber SaladCrispy Tofu Sandwiches with Garlic Aioli & Arugula-Cucumber Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (340 g) pkgs broccoli slaw

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 ½ lemons

6 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

garlic powder

mayonnaise

panko bread crumbs

pure maple syrup

salt

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 arugula if it came pre-washed.)

Zest lemons into a small bowl (reserve lemons for the dressing). Add mayo and spices, then stir to combine the aioli.

Place tofu on the baking sheet. Spread 1 tablespoon aioli over top side of the tofu, sprinkle with half of the bread crumbs, and drizzle with half of the oil. Carefully flip tofu and repeat with 1 tablespoon aioli, remaining bread crumbs, and remaining oil. (Reserve remaining aioli for sandwiches.)

Place tofu in the oven and bake, turning once, until the breading is crispy and golden brown, 18-20 minutes. Remove from oven.

Meanwhile, juice the lemons into a large bowl. Add oil, maple syrup, Dijon, salt, and pepper; whisk to combine the dressing.

Trim and thinly slice cucumbers crosswise into rounds; add to the bowl with the dressing.

Add broccoli slaw and arugula to the bowl; toss to combine the salad.

Toast buns if desired.

Spread the remaining aioli over both halves of each bun. Layer each with a small portion of salad (reserving the rest for serving) and crispy tofu.

To serve, divide sandwiches and reserved salad between plates. Enjoy!

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