Korean-Inspired TLT with Pickled Veggies and Spicy Mayo

Name: Korean-Inspired TLT with Pickled Veggies and Spicy Mayo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 tbsp organic tamari (reduced-sodium, or coconut aminos); 1 tbsp sherry vinegar (or red wine vinegar); ¼ tsp garlic powder; ¼ tsp ginger powder; ½ tsp sesame seeds (white or black); 7 oz organic tofu (firm or extra firm, sliced into thin strips, see Chef’s Notes); 7 oz organic tofu (firm or extra firm, drained); 2 tbsp lemon juice (freshly squeezed); 2 tsp organic apple cider vinegar; ½ tsp mustard powder; 2 tsp maple syrup (or date paste, link in Chef’s Notes); ½ tsp salt (optional); 2 tsp gochujang (or hot sauce of choice); 4 slices of organic whole grain bread (or leafy greens (organic collard greens, kale, romaine, or Swiss chard)); 2 pieces of leafy greens (if not using as wraps); 2 slices of organic tomato (sliced); 1 batch of Pickled Red Onions (link in Chef’s Notes); 2 tbsp cilantro ((optional) chopped)

Nichole Dandrea-Russert, MS, RDN

1 year ago

Korean TLT with Pickled Veggies and Spicy Mayo

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

Marinated Tofu

2 tbsp organic tamari (reduced-sodium, or coconut aminos)

1 tbsp sherry vinegar (or red wine vinegar)

¼ tsp garlic powder

¼ tsp ginger powder

½ tsp sesame seeds (white or black)

7 oz organic tofu (firm or extra firm, sliced into thin strips, see Chef’s Notes)

Spicy Mayo

7 oz organic tofu (firm or extra firm, drained)

2 tbsp lemon juice (freshly squeezed)

2 tsp organic apple cider vinegar

½ tsp mustard powder

2 tsp maple syrup (or date paste, link in Chef’s Notes)

½ tsp salt (optional)

2 tsp gochujang (or hot sauce of choice)

Assemblings

4 slices of organic whole grain bread (or leafy greens (organic collard greens, kale, romaine, or Swiss chard))

2 pieces of leafy greens (if not using as wraps)

2 slices of organic tomato (sliced)

1 batch of Pickled Red Onions (link in Chef’s Notes)

2 tbsp cilantro ((optional) chopped)

Directions

Marinate tofu: add all marinade ingredients to a shallow dish (like a pie dish) and mix together well. Add the sliced tofu. Coat both sides of the tofu with a pastry brush. Let sit for 30 minutes or overnight.

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Spread the tofu out evenly on the baking sheet. Bake for 20 minutes, flipping halfway through.

Meanwhile, make the Spicy Mayo: Add all the ingredients to a blender and blend until smooth. Set aside.

Assemble the sandwiches: Spread 1–2 tablespoons of the mayo on top of all four toasted whole-grain bread slices (or on top of leafy greens, see Chef’s Notes).

Add leafy greens to two slices of the toasted bread, if using bread.

Add 2–4 pieces of tofu on top of the leafy greens.

Add a slice of tomato and 2–3 forkfuls of Pickled Red Onions on top of the tofu.

Sprinkle cilantro on top, if desired.

Place the other slice of bread on top of each slice with all of the assemblings, or fold your leafy green wrap in half, and enjoy!

Chef's Notes

Press the tofu
If you want the tofu to be firm and crispy when you bake it then you’ll want to press the water out of it at least an hour before you cook it. Wrap the tofu in paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or a few heavy books. Let it press for about an hour if possible.

Notes about the tofu
For this recipe, you’ll want to purchase a 14-ounce package of tofu. You’ll use half for the baked tofu and half for mayo.

Slice the tofu into strips approximately 4 inches in length, 2 inches in width, and ¼ inch thick.

Flour-Free
Use leafy greens, like organic collard greens, kale, romaine, or Swiss chard, as your wrap instead of bread.

Prep Ahead
Marinate the tofu ahead of time and store in an airtight container in the refrigerator overnight or for up to 48 hours before making this recipe.

Make the Spicy Mayo ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.

Make the Pickled Red Onions ahead of time and store in an airtight container in the refrigerator for up to one month.

Whole Food Sweetener
Use date paste in place of maple syrup.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.