Bali BBQ Tofu Sandwiches
with Pickled Vegetables & Cilantro Aioli
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- 14 oz organic extra firm tofu
- 1 cucumber
- 1 carrot
- ¼ oz fresh cilantro
- 1 shallot
- 1 garlic clove
- 1 tbsp chile garlic sauce
- 3 tbsp rice vinegar
- ¼ cup Bali BBQ Sauce
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 2 ciabatta rolls
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Drain the tofu, pat dry, and slice into 6 planks. Thinly slice the cucumber. Peel and thinly slice the carrot. Mince cilantro leaves and stems. Peel and mince the shallot and garlic.
Add sliced cucumber, sliced carrot, minced shallot, chile garlic sauce, and rice vinegar to a medium bowl. Toss, and let sit until ready to serve.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced 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.
Add minced garlic, Vegenaise, 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 ciabatta roll. Add BBQ tofu, pickled vegetables, and minced 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!