Smoky Chipotle Tofu Sandwiches with Quick Pickled Slaw and Sweet Plantains
Ingredients
Deli slices
- 1 16 oz block of extra firm tofu, drained
- 3 tbsp adobo sauce from a can of chipotle peppers
- 1/2 tsp vegetable bouillon paste or 1/2 a crushed vegetable bouillon cube
- 2 tbsp agave syrup
- 2 tbsp apple cider vinegar
- 1 tbsp tamari
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp allspice
- Pinch of white pepper
- Kosher salt to taste
Quick pickled slaw
- 2 cups green cabbage, shredded
- 1/4 cup cilantro or parsley leaves, minced (optional)
- 1 tbsp apple cider vinegar
- 2 tsp avocado oil
- 2 tsp agave syrup (optional)
Wrap assembly
- 6–8 slices of sourdough bread
- Baked plantains or 4 oz of plantain chips
- Vegan mayo, a bean spread, or some toum
Preparation
To a large shallow bowl add the adobo sauce, bouillon paste, syrup, tamari, vinegar, oil, and spices then whisk together until completely smooth and set aside.
On a cutting board, slice the tofu crosswise into thin 1/8-inch slabs using a sharp knife or mandoline.
Dip each slice of tofu into the sauce on both sides to make sure the tofu is evenly coated. Make sure to reserve the remaining dressing.
Heat some oil in a large griddle or large skillet over medium low heat. Arrange the tofu slices in a single layer on the cooking surface with a little space between each slice. Cook undisturbed for 3 mins, then flip and cook again for 2-3 mins. Brush a little more of the marinade on top of the tofu as it finishes cooking. The tofu is done once nicely browned and lightly crisp around the edges on both sides. Sprinkle the slices with a pinch of salt then transfer to a container and repeat with any remaining tofu slices.
To make the slaw, combine the cabbage, cilantro, vinegar, oil, agave, and a generous pinch of salt in a medium bowl. Use clean hands to massage the cabbage until it has softened.
To assemble a sandwich, spread mayo onto two slices of toasted bread. To one slice, layer a serving of tofu slices, some plantain pieces, then the slaw, and top with the remaining slice of bread.
