Ingredients

Scale

For the tofu:

7oz extra firm tofu, cut into 1-inch slices

1/4 cup nutritional yeast

2 tbsp black sesame seeds (you can use white toasted sesame seeds instead)

2-inch piece of fresh ginger, grated

3 tbsp tamari (gluten free soy sauce)

For the slaw:

1 cup shredded red cabbage

1 1/2 tsp toasted sesame oil

3 tsp rice vinegar

1 tsp tamari

For the Gochujang mayo:

3 tbsp mayo

3/4 tsp Gochujang

For the sandwich:

4 slices Canyon Bakehouse Heritage Style Whole Grain Bread

2-3 lettuce leaves

1 small tomato, sliced thin

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Instructions

To prepare the tofu, preheat the oven to 375F. Line a baking sheet with parchment paper

Combine the nutritional yeast, sesame seeds and grated ginger in a small bowl and mix well

Place 3 tablespoons of tamari in a separate small bowl

Dip each slice of tofu in tamari sauce, then place them in the bowl with the nutritional yeast mixture, pressing lightly to make sure the tofu is evenly coated on all sides. Place the slices on the lined baking sheet and bake for 20 minutes

In the meantime, prepare the slaw. Combine the shredded cabbage, sesame oil, rice vinegar and tamari in a medium bowl and toss well. Set aside until ready to use

To prepare the Gochujang mayo, whisk the ingredients together until well combined

To assemble the sandwiches, spread the mayo on all 4 slices of bread. Layer the lettuce, tomato, slaw and tofu on two of the slices, and top each one with the remaining bread

Nutrition

Serving Size: 1 sandwich
Calories: 587
Sugar: 8.3
Sodium: 1152
Fat: 30.7
Saturated Fat: 4.2
Unsaturated Fat: 23.6
Trans Fat: 0
Carbohydrates: 55
Fiber: 7.2
Protein: 22.4
Cholesterol: 28.7