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.
VEGAN
NUTRITION INFORMATION
Calories: 358
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
