Crispy Shaved Tofu Sando
Tofu is arguably ultimate protein for any vegan sandwich. For me, tofu is a blank canvas that allows so many possibilities in cooking. In this recipe, tofu is shaved into thin strips to create extra surface area for maximal flavor. It’s so easy, too. Just shave, marinate, spread out on a tray, and bake. Adding roasted garlic to mayo is, for me, is like combining peanut butter and jelly. They are meant for each other. The toasted baguette, picked veggies, and fresh fixings take this sammie over the top.
Ingredients
Directions
- 1
Flip the tofu on its side and use a vegetable peeler to shave off thin strips of tofu. It’s ok if some of the pieces break apart or crumble.
- 2
Add the tofu to a large mixing bowl with 2 tbsp olive oil, soy sauce, maple syrup, smoked paprika, and a pinch of salt & pepper. Mix together and set aside 1 hour.
- 3
Preheat an oven to 350F.
- 4
Add garlic bulb to a cooking vessel w/ 3 tbsp olive oil and salt. Roast 45 mins.
- 5
Once cooled, squeeze garlic into a bowl with mayo, lemon juice, and a pinch of salt & pepper. Use a whisk to smash the cloves and mix the mayo together.
- 6
Add tofu to a parchment lined tray in one even sheet (as shown in video). Roast 35 mins at 350F.
- 7
Take out and add to the toasted baguette with the mayo and all the remaining fixings. Wrap in parchment, slice in half, & dig in.
