Tofu and Pickled Root Vegetable Sandwich
Servings: 4 sandwiches
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Ingredients
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
- 4 pc. Golden Harvest Traditional Burger Bun
- 1 lb. Firm Tofu Block
- 1/4 cup Corn Starch
- 1/4 cup Oil
- 16 pc. Cucumber thinly sliced
- Garnish Cilantro Leaves
Instructions
- 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.