Serves 2
Tofu
400g extra firm tofu, drained and sliced into 4 rectangular pieces. Score each piece in a criss-cross pattern
1 tbsp tomato puree
2 tbsp hoisin sauce
2 tbsp maple syrup
2 tbsp soy sauce
1/2 tbsp peanut butter
2 tsp sesame oil
salt and pepper to taste
Sandwich
1/3 cucumber, sliced
1 lime juiced
1 avocado
2 tsp Srirachia sauce
3 tbsp vegan mayonnaise (or can do half mayonnaise, half plain yogurt)
bread -can use baguettes, pitas or naan
2 handfuls of baby spinach
Preheat oven to 425, fully line a baking tray with parchment paper so it covers all sides. But can do this in a pan as well. Place tofu on baking tray.
Combine the tomato puree, hoisin sauce, maple syrup, soy sauce, sesame oil, peanut butter and 1/2 tsp pepper. Brush over tofu, covering each side, pushing the sauce into the grooves of the tofu.
Bake tofu for 15 minutes, then flip the tofu, brush the remaining sauce over the tofu and bake for another 20 minutes.
During this time, slice cucumber into a bowl and add lime juice to coat as well as a small pinch of salt and pepper. Mix and set aside.
Slice avocado in half and smash into a bowl, adding 1 tbsp lime juice and mix.
combine Srirachia and mayonnaise in a bowl.
on bread/pita/naan, spread Srirarchai mix, avocado mash on bread. Add cucumber and spinach. Then place tofu into the sandwich and serve.