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PREP TIME: 25 minutes
ACTIVE TIME: 25 minutes
pickled carrot & daikon salad
1 cup julienned carrot
1 cup julienned daikon radish
1 small jalapeño, sliced
½ cup water
¼ cup rice vinegar
2 tablespoons agave syrup
¼ teaspoon salt
lemongrass tofu
One 14-ounce block extra firm tofu,
drained and pressed for at least 30 minutes
(see How to Press Tofu )
4 lemongrass stalks, ends trimmed and
outer leaves discarded, roughly chopped
1 garlic clove, minced
2 tablespoons water
2 tablespoons gluten-free tamari
1 tablespoon lemon juice
1 teaspoon maple syrup
1 teaspoon sriracha
1 teaspoon liquid smoke
1 tablespoon coconut oil
2 tablespoons sesame seeds, optional
sriracha aïoli
½ cup vegan mayonnaise
1 or 2 garlic cloves, minced and pressed
2 tablespoons lemon juice
1 tablespoon sriracha
1 long vegan baguette (or 2 large or 4 small vegan sandwich rolls; gluten-free if necessary), split horizontally
1 cup thinly sliced cucumber
Chopped fresh cilantro
Sliced jalapeño
Chopped green onions (green and white parts)
1. A day prior to serving, make the salad : Combine the carrot and daikon with the jalapeño in a large
jar or other airtight container. Stir together the water, vinegar, agave syrup, and salt in a large measuring
cup. Pour the brine over the veggies and cover with a tight-fitting lid. Shake the container to fully mix
everything together, then refrigerate for at least 1 day. It will keep for 2 weeks.
2. To make the lemongrass tofu : Chop the tofu in half both ways, making four rectangles. Combine the
lemongrass, garlic, water, tamari, lemon juice, maple syrup, sriracha, and liquid smoke in a blender. Blend
until smooth. If necessary, add more water by the tablespoon to thin it into a sauce. Pour into an 8 × 8-
inch baking dish. Place the tofu rectangles in the baking dish and turn over so both sides are covered in
the marinade. Let the tofu marinate for 20 minutes, flipping them once halfway through.
3. While the tofu is marinating, make the aïoli : Combine all the ingredients in a small cup or bowl,
stirring until well mixed.
4. After the tofu has finished marinating, heat the coconut oil in a large frying pan, preferably cast iron,
over medium heat. Add the tofu rectangles and cook for 2 to 3 minutes per side, until each side has a
crispy, golden exterior. Drizzle half of the leftover marinade into the pan and cook the tofu for 1 minute
more, or until the liquid has been absorbed. Flip the tofu, add the remaining marinade, and cook until the
liquid has been absorbed. Add the sesame seeds and toss until coated. Remove from the heat.
5. Slice the rounded ends off the baguette, then cut it in half to make two large sandwiches or into four
pieces for small sandwiches.
6. To assemble each sandwich : Spread aïoli on the bottom half of the bread. Lay a few cucumber slices
on the aïoli, then place tofu on top of the cucumber slices. (If you’re making two large sandwiches, use
two pieces of tofu. If you’re making four small sandwiches, just use one piece per sandwich.) Top the tofu
with some carrot and daikon salad, cilantro, jalapeño, and green onions. Serve immediately. To eat the
sandwich later, store it in an airtight container and refrigerate for up to 5 hours. Leftover tofu will keep in
an airtight container in the fridge for 4 to 5 days.