Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.
YIELD: SERVES 2
1½ Tbs. low-sodium soy sauce
1½ Tbs. lime juice
1 Tbs. Thai sweet red chile sauce
½ Tbs. olive oil
½ tsp. brown sugar
½ 14-oz. pkg. extra-firm tofu, cut into 6 slices and patted dry
2 green onions, thinly sliced
2 Tbs. coarsely chopped roasted, unsalted peanuts
1 Tbs. grated fresh ginger
1½ cups finely shredded red cabbage
2 4-inch ciabatta rolls, halved lengthwise
- Preheat oven to 400°F. Lightly oil 8-inch square baking dish.
- Whisk together soy sauce, lime juice, chile sauce, oil, and brown sugar in medium bowl. Add tofu slices to bowl. Marinate 10 minutes, turning twice.
- Transfer marinated tofu to baking dish. Sprinkle with green onions, peanuts, and ginger. Spoon all but 1½ Tbs. marinade over top. Bake 30 minutes, or until golden. Cool.
- Toss cabbage with reserved 1½ Tbs. marinade in bowl.
- Hollow out excess bread from center of rolls, and discard. Place 3 tofu slices on bottom half of each roll, and top with cabbage. Close sandwiches, cut in half, and wrap tightly in plastic wrap. Store overnight in refrigerator.
Protein: 18 g
Total Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 40 g
Cholesterol: 0 mg
Sodium: 748 mg
Fiber: 5 g
Sugar: 8 g