Glazed Tofu Sandwiches With Jicama Slaw Recipes

Steps:

• In a small bowl, combine the lime juice, red pepper flakes, chili powder, vinegar, sugar and olive oil. Season with 1 teaspoon each salt and pepper and whisk to combine.
• Combine the jicama, carrots, cabbage, red onion, cucumber, bell pepper and cilantro in a large bowl and toss.
• Add the dressing to the vegetables. Let sit 15 minutes, stirring 2 or 3 times.

Steps:

• drain and press tofu.
• cut tofu lenthwise into two pieces.
• coat pan with cooking spray and heat over medium heat.
• add tofu to pan and sprinkle liberally with cajun seasoning.
• cook until crispy and browned.
• serve on toasted bread with mustard, baby spinach leaves and red onion slices.

Steps:

• Wash the red bell pepper and cut in half horizontally.
• Dicard seeds.
• Place on foil lined baking sheet (skin side up) in a 500 degree oven.
• Bake until the pepper's skin in blakened, set aside until cool enough to handle.
• Peel off charred skin.
• Slather one piece of bread with nayonaise and other with spicy mustard.
• Layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
• Bon apetit!

Steps:

• Preheat your oven's broiler.
• Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
• Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.