Thanksgiving Leftovers Sandwich with Tofu and Slaw
Ingredients
Tofu slices
- 1 16 oz block of super firm tofu
- 2 tbsp tamari
- 2 tbsp white wine vinegar
- 1 1/2 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
- 1/2 a veggie bouillon cube
- 1 tbsp minced fresh herbs of choice
- 1/2 tsp garlic powder
Brussels sprout slaw
- 1/2 lb brussels sprouts, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 tbsp white wine vinegar
- Zest and juice of 1/2 lime
- 1 tsp maple syrup
- 2 tsp extra virgin olive oil
- Kosher salt
Assembly per sandwich
- 3 slices Sourdough Bread
- 1 clove garlic, cut in half
- Leftover Gravy
- Leftover Cranberry Sauce
Preparation
Preheat the oven to 400F
Cut the block into thin slabs and place the pieces in a shallow bowl or airtight container
Add the tamari, vinegar, oil, maple, yeast, bouillon, herbs, and garlic to a small bowl then whisk to combine
Pour the mixture over the tofu slices then tilt the container side to side to coat and set aside for 10 minutes
Place the slices on a parchment lined baking tray then bake for 8 minutes, reserving the marinating liquid
Flip the tofu then brush some of the leftover marinade on top of each slice and bake again for 7-8 minutes
Add the brussels sprouts, onion, vinegar, lime zest and juice, maple, oil, and a pinch of salt to a mixing bowl
Use clean hands to rub the ingredients together until the mixture has softened
Toast 2 slices of bread as desired then rub the garlic clove over one side of each slice
Dip the third slice of bread into some gravy to coat completely
Spread some cranberry sauce over both toasted slices of bread
Layer tofu on one slice, top with the gravy-soaked bread, add slaw, and cover with the other slice of bread
Tips
Feel free to swap any ingredients based on your own preference
