Description
A flavorful teriyaki tofu sandwich packed with protein and customizable ingredients, perfect for a quick, satisfying meal.
Ingredients
Scale
- 14 ounces Extra-Firm Tofu (pressed and sliced)
- 3 tablespoons Soy Sauce (or tamari for gluten-free)
- 2 tablespoons Cornstarch (for coating)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Thyme (or fresh if available)
- 1 tablespoon Mirin (or a splash of apple juice)
- 1 tablespoon Sake (or water/vegetable broth)
- 1 tablespoon Sugar (or coconut sugar)
- 2 tablespoons Scallions (chopped)
- 2 cups Cabbage (shredded)
- 1 medium Carrots (ribboned or shredded)
- 1 whole Lime (for juice and zest)
- 2 slices Bread (whole grain or gluten-free)
- 2 tablespoons Mayo (or vegan mayo)
- 1 teaspoon Sriracha (to taste)
- 1 whole Avocado (sliced or mashed)
Instructions
- In a large mixing bowl, combine shredded cabbage, ribboned carrots, lime zest, salt, and sugar. Toss well and drizzle with lime juice. Refrigerate for about 10 minutes.
- In a small bowl, whisk together soy sauce, mirin, sake, and sugar. Set aside.
- Slice tofu into ½ inch slabs and press out excess moisture. Coat tofu slabs with a mixture of cornstarch, garlic powder, and dried thyme.
- Heat a non-stick skillet, add oil, and cook tofu slabs for about 5 minutes on each side until golden brown.
- Add chopped scallions to the skillet and pour in teriyaki sauce. Cook for an additional 2-3 minutes.
- Spread mayo and sriracha on your bread, layer sliced avocado and saucy tofu, and top with the ginger cabbage slaw. Close the sandwich and enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 0 mg