By Shantika Bhat, VRG Intern

(Makes 6 servings)

1 Tablespoon coconut oil

1 medium-sized onion, chopped

4 cloves garlic, minced

3 cups chopped carrots

3 cups chopped cabbage

1 Tablespoon gochujang, vegan sriracha chili sauce, or vegan Thai chili paste

2 Tablespoons soy sauce

1 teaspoon organic brown sugar

2 teaspoons sesame oil

1 teaspoon black pepper

36 ounces silken tofu, cubed

6 pieces toasted bread

1 teaspoon vegan mayonnaise

5 scallions (green onions) chopped, for garnish

In a large pot put coconut oil, then add onion and garlic too and fry for 2 minutes. Add carrots and cabbage and fry for 4 minutes. In a separate bowl add gochujang, soy sauce, brown sugar, sesame oil, and black pepper and mix so that everything is evenly integrated. Pour the sauce mixture into a large pot and stir for about 2 minutes. Add the silken tofu and mix and sit for 15 minutes or until the sauce thickens up.

Have a slice or piece of bread ready and add a thin layer of vegan mayonnaise. Once the dish is cooled down, spread some of the tofu mixture on the bread and sprinkle scallions on top. Enjoy!