Cooked - Crispy Lemon Pepper Tofu Sandwiches

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Crispy Lemon Pepper Tofu Sandwiches

1.0

1 block extra firm tofu (pressed well, cut into equal squares)

Rainbow Slaw: 1 cup shredded purple cabbage, 2 shredded carrots, 1–2 small thinly sliced onions, ½ cup cilantro, 2 tbsp mayo, 1 tbsp apple cider vinegar, 1–2 tsp sriracha, salt + pepper to taste

Jalapeño Cashew Ranch: 1 cup raw cashews, ½ cup water, ½ cup jalapeño juice/brine, ¼ cup pickled jalapeños, 1–2 garlic cloves, 1 tbsp nutritional yeast, 1 stalk green onion, ½ tsp garlic powder, ½ tsp onion powder, salt + pepper to taste

Wet Batter for tofu: 1 cup buttermilk, 2 tbsp hot sauce, ¼ cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp black pepper, ½ tsp salt

Dry Coating for tofu: 1 cup all-purpose flour, 1 cup cornflakes, ½ cup cornstarch, 1 tbsp lemon pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, 1 tsp salt

Lemon Pepper glaze: 3 tbsp melted butter, 1 tbsp olive oil, 2 garlic cloves, finely chopped, 1 tbsp honey, zest of 1 lemon, 1.5 tbsp fresh lemon juice, ½ tsp paprika, ½ tsp black pepper, pinch salt, 1 tbsp chopped parsley

Bun of choice

Ranch

Rainbow slaw

Lemon pepper tofu

Pickled red onions

Jalapeños

Melt the butter and olive oil, add in chopped garlic and sauté on low until fragrant, then stir in the remaining ingredients and simmer for 3 minutes for the Lemon Pepper glaze.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 10 weeks ago

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