Let’s get right into it.
SHAVED TOFU SANDWICH V.1:
ingredients
1 block super firm tofu, drained and dried, then shaved into thin strands with a vegetable peeler.
3 tbsp olive oil
1/2 to 1 tsp salt (or less/more if desired)
black pepper to taste (I like a lot)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp smoked paprika
2 tbsp maple syrup
1/2 tsp white vinegar
1 cucumber, thinly sliced
2 tbsp apple cider vinegar
1 garlic clove, grated
another 1/4 tsp salt
1/2 tsp red pepper flakes (or none/less if you’re not into spice)
another 1 tsp maple syrup
1/2 cup vegan mayo
1 tbsp sriracha
sliced tomatoes
shredded lettuce
2 baguette rolls (I cut one large baguette in half)
preparation
pre-heat oven to 425F. add tofu to a large mixing bowl along with the olive oil, salt, black pepper, garlic + onion powder, smoked paprika, maple syrup, and white vinegar. mix together until tofu is evenly coated. add to a large roasting tray lined with parchment, fan out tofu so that each piece touches the surface on its own, and roast in the oven for 15 to 25 mins (I roast for longer but I’m at higher altitude). toss cucumbers in a container with the ACV, grated garlic, 1/4 tsp salt, pepper flake, and 1 tsp maple syrup. set aside. cut each baguette roll in half and toast in a medium heat nonstick pan with oil or vegan butter 3-5 mins. mix together vegan mayo and sriracha. remove tofu from the oven, dress baguette rolls with sriracha mayo, tofu, cucumbers, lettuce, and tomato.
SHAVED TOFU SANDWICH V.2:
ingredients
1 block of super firm tofu, drained and pressed
salt, pepper, and olive oil as specified below
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp smoked paprika
1 bulb garlic, sliced in half lengthwise
1 cup vegan mayo
1/2 lemon, juiced
pickled veggies of your choosing (I used watermelon radish and carrot)
baby arugula
tomato slices
toasted baguette rolls
preparation
flip the tofu on its side and use a vegetable peeler to shave off thin strips of tofu. it’s ok if some of the pieces break apart or crumble. Add the tofu to a large mixing bowl with 2 tbsp olive oil, soy sauce, maple syrup, smoked paprika, and a pinch of salt & pepper. mix together and set aside 1 hour. preheat an oven to 350F. add garlic bulb to a cooking vessel w/ 3 tbsp olive oil and salt. roast 45 mins. once cooled, squeeze garlic into a bowl with mayo, lemon juice, and a pinch of salt & pepper. use a whisk to smash the cloves and mix the mayo together. add tofu to a parchment lined tray in one even sheet (as shown in video). roast 35 mins at 350F. take out and add to the toasted baguette with the mayo and all the remaining fixings.
TOFU CHIK’N SANDWICH V.1:
ingredients
1 block super firm tofu (or pressed extra firm)
6 tbsp olive oil
1/2 tsp salt
black pepper to taste
1 tbsp smoked paprika
toasted french bread slices
vegan mayo
shredded red cabbage
julienned carrots
cilantro leaves
pickled jalapeño
thin sliced avocado
preparation
preheat your oven to 450F. shred your block of tofu with a cheese grater. add to a parchment lined baking tray along with olive oil, salt, pepper, and smoked paprika. mix together and level the tofu shreds out into one large sheet. bake for 30 mins. remove from the oven and allow to cool 10 mins. roll up the tofu sheet and thinly slice across into fine pieces. serve on french bread with all the fixings.
TOFU CHIK’N SANDWICH V.2:
ingredients
1 block super firm tofu, drained and dried
3 to 4 tablespoons extra virgin olive oil
1/2 teaspoon salt plus more as specified
black pepper to taste
1 tablespoon smoked paprika
1 cucumber, thinly sliced
1/4 cup apple cider vinegar
1/4 tsp coconut sugar
1 clove garlic, grated
1/4 to 1/2 head (depending on size) lettuce, thinly sliced into fine shreds
2 tomatoes on the vine, thinly sliced
1/4 cup plain unsweetened vegan yogurt
1/4 cup vegan mayo
1 plain or sourdough baguette, halved and toasted
preparation
preheat your oven to 450F (NOTE: lots of folks have said their tofu burns at this temp in the oven, so you can either start with a lower temp like 400-425F, roast the tofu for less than 30 mins, or a combo of the above. you’re looking for that golden brown crispiness).
on a parchment lined roasting tray, grate the super firm tofu block with a box grater until it all turns to shreds. season with olive oil, 1/2 tsp salt, black pepper, and smoked paprika, then mix together with your hands until everything is well combined. spread the shredded tofu out on the baking tray so that it’s a nice evenly flat square, and fill in gaps so that it looks nice and uniform from above. roast in the oven 30 mins.
while the tofu roasts, add your cucumber to a mixing bowl or lidded container along with the apple cider vinegar, coconut sugar, grated garlic, and a pinch of salt (about 1/4 tsp). toss everything together until evenly coated, taste for seasoning, then set aside. slice your lettuce + tomato and mx together the mayo + yogurt.
once out of the oven, allow the tofu to cool 5 mins. place the entire sheet of tofu on a cutting board, roll the sheet into a cylinder, and then chop through with a knife to created crispy shreds. toast your baguette roll, add the mayo-yogurt mixture to both sides, then layer in the tofu, lettuce, tomato, and cucumber.
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