Ingredients:
⅔ c. Mayonnaise (vegan optional)
2 Chipotle peppers in adobo (finely chopped)
1 tsp. Honey (or maple syrup)
1 Garlic clove (minced)
1 tbsp. Olive oil
16 oz Block extra firm tofu (shredded)
2 tbsp. Farmer Foodie Golden Chedda Cashew Parm
1 tsp. Garlic powder
Salt and ground black pepper (to taste)
Heirloom tomatoes (sliced)
Arugula (tossed with lemon juice + olive oil)
Ciabatta buns (or other buns of choice, gluten free optional)
Method:
- Aioli: In a small mixing bowl, whisk together ⅔ c. of mayonnaise (vegan optional), 2 finely chopped chipotle peppers in adobo, 1 tsp. of honey (or maple syrup), and 1 garlic clove (minced) until combined. Set aside.
- Tofu: Heat a skillet over medium heat and add 1 tbsp. of olive oil. Once hot, add the 16 oz block of shredded extra firm tofu and cook, stirring often for about 2-3 minutes. Next, add 2 tbsp. of Golden Chedda Cashew Parm, 1 tsp. of garlic powder, and a pinch of salt and ground black pepper. Stir and continue to cook for another 3-5 minutes. Taste and adjust seasonings as needed.
- Sandwich: To assemble the sandwich, spread a generous amount of aioli over the ciabatta bun (or other bun of choice, gluten free optional). Layer some fresh arugula tossed with a little bit of lemon juice and olive oil, cooked tofu, sliced fresh tomato, more arugula, and the top bun. Serve immediately and enjoy!
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