Ingredients
Vinaigrette:
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon whole grain mustard
- 1 tablespoon sesame seeds
- 1 teaspoon toasted sesame oil
- 2 limes, juiced (approximately 4 tablespoons)
- 1/2 cup olive oil 1 tablespoon honey
Sandwich:
- 1 package (14 ounces) firm tofu, drained and sliced
- 1/2 cup carrot, peeled and thinly sliced
- 1/2 cup golden beets, peeled and thinly sliced
- 2 stalks celery, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 scallion, thinly sliced
- 4 whole wheat hamburger buns
- 1 head lettuce (bibb or romaine), rinsed and dried
- 4 teaspoons mustard (optional)
Directions
Preheat the oven to 450°F.
Measure and combine all vinaigrette ingredients in a bowl.
Remove tofu from packaging, drain the liquid, and cut the block crosswise into 8 even slices. Place between a few layers of paper towels to soak up the remaining liquid. Press down firmly and gently.
Discard the paper towels, and cover the dried tofu in ½ cup of vinaigrette. Marinate for 5 minutes. If the tofu is not fully submerged in the marinade, flip the slabs each once, and spoon the vinaigrette over the top of the tofu to marinate for 5 more minutes.
Meanwhile, in a large bowl, combine 4 cups of thinly sliced vegetables: carrots, beets, celery. cilantro, scallions, and ¼ cup of the vinaigrette and toss until well combined.
Transfer the marinated tofu onto a parchment lined sheet tray, and cook for 15-20 minutes in the oven, or until well browned on the edges.
Assemble each sandwich with mustard, lettuce, tofu, and vegetable salad. Enjoy!
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Serves 4
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Difficulty: Hard
Root vegetables like carrots and beets are high in fiber and antioxidants, which support digestive and heart health.
Sesame seeds were used in Asian and Middle Eastern cuisines for centuries; sesame seeds symbolize longevity and prosperity in many cultures.
