Tofu and Pickled Root Sandwich

Tofu and Pickled Root Vegetable Sandwich

Course: Sandwiches
Product Category: Burger Buns
Cook Time: 40 minutes
Thaw Time for Bread: 2 hours
Total Time: 2 hours 40 minutes
Servings: 4 sandwiches
Print Recipe


Pickled Root Vegetables

  • 1/2 cup Rice Vinegar
  • 1/2 cup White Vinegar
  • 1/4 cup White Sugar granulated
  • 1 tsp. Salt
  • 1 cup Carrots peeled and julienned
  • 1 cup Daikon peeled and julienned

Vegan Sriracha Mayonnaise

  • 1/2 cup Vegan Mayonnaise
  • 2 Tbsp. Sriracha

Burger Build


  • Thaw the Golden Harvest Traditional Burger Buns – Sliced at room temperature for 2-3 hours, and lightly toast the crumb on a hot griddle with oil. Set aside until ready to build the sandwich.
  • In a small pot, bring the rice vinegar, white vinegar, white sugar, and salt to a boil over high heat. With a julienne peeler, peel the carrot and daikon and place in a medium heat-safe bowl. When the pickling mixture has come to a boil, pour over the vegetables. Refrigerate. Please note, this can be made ahead of time.
  • Thoroughly mix the vegan mayonnaise and sriracha.
  • Press the tofu block, squeezing as much moisture out as possible. Slice the block in half, then slice lengthwise to create four equal pieces – about 4 oz. each.
  • Place the cornstarch in a shallow bowl and season with salt and pepper. Press the tofu blocks on all sides in the cornstarch and shake off any excess.
  • Heat the oil in a medium nonstick skillet and sear the tofu pieces on each side until browned.
  • To build the sandwich, lightly spread 1 Tbsp. of vegan sriracha mayonnaise on the tops and bottoms of the burger buns. Place seared tofu piece on bottom bun,  ⅓ – ½ cup of the pickled root vegetables on top, and finish with 4 slices of cucumber and the cilantro leaves.

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