Crispy Shaved Tofu Sando
Ingredients
- 1 block super firm tofu, drained and pressed
- Salt and pepper to taste
- Olive oil as needed
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 bulb garlic, sliced in half lengthwise
- 1 cup vegan mayonnaise
- Juice of 1/2 lemon
- Pickled vegetables (e.g., 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; it's okay if some pieces break apart or crumble.
Add the shaved tofu to a large mixing bowl with 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon smoked paprika, and a pinch of salt and pepper.
Mix together and set aside for 1 hour.
Preheat an oven to 350°F.
Add the garlic bulb to a cooking vessel with 3 tablespoons olive oil and a pinch of salt.
Roast the garlic for 45 minutes.
Once cooled, squeeze the garlic into a bowl with 1 cup vegan mayonnaise, juice of 1/2 lemon, and a pinch of salt and pepper.
Use a whisk to smash the garlic cloves and mix with the mayonnaise.
Add the marinated tofu to a parchment-lined tray in one even sheet.
Roast the tofu for 35 minutes at 350°F.
Assemble the sandwich by adding the roasted tofu to toasted baguette rolls with the garlic mayonnaise and remaining fixings.
Wrap in parchment, slice in half, and serve.
