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I promise you, this is the best way you will ever consume tofu. If you’re thinking about how bland and tasteless this soybean product is, this sandwich will change your entire worldview on this protein-packed vegetarian staple. Shredding the tofu allows for maximum flavour absorption, and this easy-to-make recipe will serve as your sandwich filling for the rest of the week!
Prep time: 30 minutes. Serves: 5
Ingredients:
¼ cup vegetable broth
¼ cup soy sauce
¼ cup sriracha
1 Tbsp agave nectar (or maple syrup)
1 Tbsp tomato paste
1 tsp chilli powder
1 tsp paprika
1 tsp cumin
2 Tbsp sesame oil
½ red onion, diced
2 garlic cloves, minced
1 inch fresh ginger, peeled and grated
One block of extra firm tofu
Salt and pepper to taste
1/3 cup toasted sesame seeds
Method:
- Combine the vegetable broth, soy sauce, sriracha, agave, tomato paste, chili powder, paprika, and cumin in a small bowl, and set aside.
- In a frying pan, heat the sesame oil and add the onion. Saute until the onion is slightly softened, around three minutes. Then add the ginger and garlic and saute for a minute more.
- Grate the tofu into the frying pan, add the broth mixture and mix well. Let it all simmer, stirring occasionally, until nearly all the liquid has been absorbed, around 10 minutes. Season to taste with salt and pepper and remove from the heat.
- Add the sesame seeds to the finished tofu mixture and combine.
- Serve the tofu on a sandwich with your choice of toppings. I found this was best served on a fluffy hamburger bun slathered in vegan mayo, with a spoonful or two of this tofu, topped with a generous helping of kimchi and a sprinkle of green onions.
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
