Open Tofu Sandwich
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!