BBQ Tofu Sandwiches with Pickled Vegetables & Cilantro Aioli

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by the Purple Carrot

¼ cup vegan mayonnaise
1 oz fresh cilantro, chopped
2 garlic cloves, minced
Salt and pepper
15.5 oz Nasoya® Organic Extra Firm Tofu, drained, pressed, and cut into 6 steaks
¼ cup BBQ sauce
2 ciabatta rolls, halved lengthwise
8 oz pickled vegetables
1 oz spring mix greens

Preparation

  1. Preheat the oven to 350°F. In a small bowl, combine the vegan mayonnaise, chopped cilantro, minced garlic, and a pinch of salt.
  2. Place a large, nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add tofu steaks and a pinch of salt and pepper. Cook until lightly browned, about 5 to 8 minutes per side. Brush the tofu steaks with BBQ sauce and cook until crispy, about 2 to 3 minute per side. If your pan is on the small side, work in batches.
  3. Place the ciabatta in the oven to warm, about 3 to 5 minutes. Top the ciabatta halves with cilantro aioli, BBQ tofu, pickled vegetables, and spring mix. Dig in!

Share this Recipe