Bali BBQ Tofu Sandwiches
with Pickled Vegetables & Cilantro Aioli
INGREDIENTS
- 1 cucumber, thinly sliced
- 2 red radishes, thinly sliced
- 1 shallot, peeled and thinly sliced
- 1 tbsp chili garlic sauce
- 3 tbsp rice vinegar
- 10 oz organic extra firm tofu, patted dry and cut into 6 planks
- ¼ cup Bali BBQ Sauce
- 1 garlic clove, peeled and minced
- 3 tbsp vegan mayo
- 2 ciabatta rolls
- ¼ oz fresh cilantro, leaves and tender stems roughly chopped
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition
INSTRUCTIONS
Preheat the oven to 425°F. Add cucumber, radish, shallot, chili garlic sauce, and rice vinegar to a medium bowl and toss. Let pickled vegetables sit until ready to serve. TIP: The oven will be used to toast the ciabatta rolls. You can use a toaster oven instead if you prefer.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until well browned, 3 to 4 minutes per side. Add Bali BBQ sauce and cook until sauce thickens, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Add garlic, mayo, and a pinch of salt to a small bowl. Whisk the garlic aioli until smooth. Halve the ciabatta rolls and toast until lightly browned, 2 to 3 minutes.
Spread garlic aioli on one half of each toasted roll. Add Bali BBQ tofu, pickled vegetables, and cilantro to the other half of the rolls and close the sandwiches. Serve the Bali BBQ tofu sandwiches with any remaining pickled vegetables. Dig in!
SIMILAR RECIPES
General Tso’s Tofu with Quinoa & Steamed Broccoli
Vietnamese Tofu Bowls with Brown Rice & Quick Pickles
Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Tzatziki
Sweet Potato Black Bean Tacos with Peach Kimchi & Citrus Aioli
