Sriracha Tofu, Avocado, Bio-Cheese and Salad Sandwich

After the Juddy bowl, I wanted to calm things down a bit and make something easier with a good old fashioned sandwich. Until recently, I had never really used tofu as a sandwich filler. That has changed forever with this though.  The same applies for sriracha sauce which is now a key part of my life! Man it is so hot, but in a really good way. The tofu is cooled down by the other ingredients though so don’t worry if you don’t like things too hot.

You want to prepare for this sandwich at least an hour before you eat it. I actually marinade it over-night, it makes ALL the difference, trust me.The rest of the ingredients are standard sandwich fillers – avocado, lettuce, tomato and a vegan cheese. I use bio-cheese which too, changed my life.

With sandwiches like this, I hope people see that you can have big filling manly food as a vegan. For the tofu haters out there, I GUARANTEE this will get you on board…

Serves 1

Ingredients:

  • 2 slices of bread
  • 125g extra firm tofu
  • ½ avocado
  • 2 slices tomato
  • Lettuce, whatever you have or want…
  • 1/4 cup sriracha sauce
  • Cold water
  • 1 garlic clove, sliced
  • 1 small piece of ginger, sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon maple syrup
  • ½ teaspoon dried coriander (or a few stalks of fresh)
  • Salt and pepper

Tofu sanga close

Cook it:

  1. First dry your tofu. Cut it into 4 small rectangles of equal size and squeeze in between some paper towel by placing a heavy weight on top. Leave for about 20 minutes
  2. Meanwhile make your marinade. In a bowl, add the sriracha, soy sauce, maple syrup, coriander, garlic and ginger and mix everything together. Add a few splashes of water to loosen it if needed, which it probably will
  3. Put the tofu in the bowl and make sure every part of the tofu is covered with marinade. Leave for at least an hour in your fridge. I do this the night before, but you may have a life
  4. When ready, preheat your oven to 230 degrees Celsius
  5. Cover a baking tray with foil or baking paper and spread the tofu on top (don’t get rid of the remaining marinade), making sure the sides don’t touch. Cook for 15 minutes then flip, pour half the remaining mixture on top and cook for another 10 minutes, flip, add the final half of marinade and finish for a final 5 minutes. Don’t worry if it looks a bit burned, you want it a bit gnarly
  6. During the last 5 minutes of cooking the tofu, spread the avocado on the bread like you would butter, slice a tomato and dab it with paper towel to get rid of the slimy horrible feel, slice up your cheese if using and then await for the tofu to finish off the best sandwich you will eat that day

Recommended Tunes:

Johnny Marr - The Messenger
Johnny Marr “The Messenger”

Congratulations Johnny, you are the first artist to feature twice on my site. A huge influence in turning me vegan, I am not happy it is you. This album is being chosen for 3 reasons.

  1. I saw Johnny in concert last week at the Forum, in Melbourne. I think I was the only one there that was wanting to hear the solo stuff more than The Smiths stuff. He asked who had bought his latest LPs and then joked at the few that had were lying. Well Mr Marr, I not only have purchased them on multiple platforms, but I also have the receipt to prove it!
  2. I remember reading somewhere that Johnny loves tofu and sriracha. The chances of Johnny reading this are between never and ridiculously slim, but if you do, Johnny, you’re welcome! Haha
  3. This album was chosen because it contains ‘The Crack Up’. My second favourite Johnny Marr related song ever, behind ‘Haze’ by Electronic
Listen – but do yourself a favour and buy it on vinyl!!
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