Prepare for baking: Preheat your oven to 400°F / 200°C. Lightly oil an 8-inch square baking dish to prevent sticking. 2.
Mix the marinade: In a medium bowl, whisk together the soy sauce, lime juice, sweet chile sauce, olive oil, and brown sugar. Gently place the tofu slices in the marinade, turning to coat.
Let them marinate for at least 10 minutes, turning a couple of times to soak up all the flavor. 3.
Bake the tofu: Arrange the marinated tofu slices in your prepared baking dish.
Sprinkle them evenly with the sliced green onions, chopped peanuts, and grated ginger. Important: Reserve 1. 5 tablespoons (75 ml / 2.5 fl oz) of the marinade for the slaw, then pour the rest over the tofu.
Bake for 30 minutes, or until the edges are golden and caramelized.
Let it cool completely. 4. Make the slaw: While the tofu cools, place the shredded red cabbage in a bowl.
Drizzle with the reserved 1. 5 tablespoons (75 ml / 2.5 fl oz) of marinade and toss well to combine. 5. Assemble and wrap: To prevent a soggy sandwich, hollow out some of the soft bread from the center of your ciabatta rolls.
Layer 3 slices of the cooled baked tofu on the bottom half of each roll, then pile the crunchy cabbage slaw on top. Close the sandwiches, slice them in half for easy handling, and wrap them tightly in plastic wrap.
Refrigerate overnight for a perfect grab-and-go meal.
Add a layer of creaminess and spice by spreading a thin layer of vegan sriracha mayo on the rolls before assembling the sandwiches.
