(Lauren Hartmann & Julie Grace)

Blackened Tofu And Coleslaw Sandwiches

by | June 25, 2020

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Is there anything better than a cool, creamy vegan coleslaw on a hot summer day? The correct answer is yes, but only when set atop a crispy, perfectly spiced slab of tofu and nestled in the middle of a soft roll. This awesome recipe is from Lauren Hartmann, the creator of the Rabbit and Wolves blog, and author of the newly released cookbook, Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet. Check out the recipe below and don’t forget to grab your own copy of this wonderful book today!

Southern Vegan Cookbook featuring Blackened Tofu and Coleslaw Sandwiches
(Lauren Hartmann and Julie Grace)

Blackened Tofu and Coleslaw Sandwiches 

Serves: 4

Ingredients 

Blackened Tofu

  • 1 (15-oz [450-g]) block extra-firm tofu, pressed (see page 37
  • 1 Tbsp (15 ml) olive oil
  • 2 tsp (10 g) Dijon mustard 
  • 2 tsp (6 g) smoked paprika 
  • 1 tsp salt 
  • 1⁄2 tsp cumin, ground
  • 1⁄2 tsp black pepper 
  • 1⁄2 tsp thyme, dried 
  • Pinch of cayenne pepper, or to taste 

Coleslaw 

  • 2 Tbsp (28 g) vegan mayo 
  • 1 tsp Dijon mustard
  • 1 tsp agave syrup 
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups (680 g) shredded cabbage 
  • 1⁄2 cup (25 g) shredded carrots 

To Serve

  • 4 vegan ciabatta or sourdough rolls 
  • Vegan mayo, as needed 

Method

  1. Preheat the oven to 375°F (191°C). Spray a medium baking sheet with nonstick spray. 
  2. Slice the tofu into thin rectangles, about 1⁄2 inch (13 mm) thick. Place the tofu slices in a large bowl and add the oil and mustard. Using your hands, rub each slice with the oil and mustard, coating the tofu completely. 
  3. In a small bowl, combine the paprika, salt, cumin, black pepper, thyme and cayenne pepper. 
  4. Sprinkle the seasoning mixture over the tofu and toss with your hands again. Rub the seasoning evenly over all the tofu. 
  5. Lay each slice on the prepared baking sheet. Bake for 15 minutes, flip each slice and bake for 10 to 15 minutes more, or until each slab is brown and firm and the seasoning is dark. 
  6. While that is baking, make the coleslaw. In a large bowl, whisk together the mayo, vinegar, mustard, agave syrup, salt and black pepper. 
  7. Add the shredded cabbage and carrots to the bowl and toss to coat them in the dressing. Taste and adjust the seasonings. 
  8. When the blackened tofu is done, make the sandwiches. Toast the rolls if desired. Then spread the mayo on both sides of the rolls. Top the bottoms of the rolls with the coleslaw and a few slices of blackened tofu, then place the top rolls on top of the tofu. 

Reprinted with permission from Southern Vegan by Lauren Hartmann, Page Street Publishing Co. 2020. Photo credit: Lauren Hartmann and Julie Grace.

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This post contains affiliate links. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer.

What’s your favorite summer meal? Let us know in the comments below!

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