Credits: Vegan Richa

Ingredients

Pickled veggies:

  • 1/2 cup (118.29 ml) rice wine vinegar , or sub apple cider vinegar or white vinegar
  • 1/3 cup (78.86 ml) hot water
  • 1/4 tsp (0.25 tsp) sea salt
  • 1 tsp maple syrup
  • 2/3 cup (85.33 g) thinly sliced or shredded carrot
  • 1/2 cup (66.5 g) sliced cucumber
  • 1/2 cup shredded or thinly sliced daikon or white radish , optional
  • 1 jalapeno, thinly sliced , optional

Curried Tofu:

  • 14 oz (396.89 g) firm or extra firm tofu , pressed for atleast 20 mins
  • 1 tsp curry powder , less or more to preference
  • 1.5 tsp soy sauce or tamari
  • 1 tsp maple syrup or sugar
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) garlic powder
  • 3 tbsp coconut cream (scoop from a can of full fat coconut milk)

Coconut curry sauce:

  • 3/4 cup (177.44 ml) coconut milk
  • 1/2 tsp (0.5 tsp) flour , rice flour for glutenfree
  • 1/2 tsp (0.5 tsp) curry powder
  • 1/4 tsp (0.25 tsp) salt
  • 1/4 tsp (0.25 tsp) garlic powder
  • 1/4 tsp (0.25 tsp) sugar

Other:

  • cilantro or mint or both
  • lettuce or crunchy baby greens
  • bread or baguettes

Instructions

  • Pickle the vegetables: Combine the vinegar, water, salt, sweetener in a thin tall or shallow wide container with a lid. Mix well. Add the veggies and press down to submerge. Close the lid and chill for at least an hour. (if the veggies don’t fit, double the pickling mix)
  • Mix everything under coconut curry sauce in a saucepan. Heat over medium heat and bring to a boil, stirring occasionally. Simmer for 2-3 mins to thicken, then take off heat.
  • Slice the pressed tofu into 1/2 inch thick slices. Heat a cast iron skillet over medium heat. Add oil and spread.
  • When the skillet is hot, place the tofu slices carefully. Cook for 3-4 mins per side. Mix the rest of the ingredients in the coconut cream and add to the pan. mix and cook to thicken the sauce. Flip the tofu slices mid way while the sauce is simmering to coat both sides well. Take off heat.
  • Assembly: Drain the veggies from the pickling mix. Toast the sandwich bread or baguette slices (optional).
  • Spread a layer of the coconut curry sauce on the bread, then greens or lettuce, then layer the tofu slices, then pickled veggies, then cilantro/mint and jalapeno if using. Add some sriracha or sambal oelek for additional heat (optional). Slice and serve!To Store: You can make the pickled veggies, pan fry the tofu, chop the veggies/greens and store separately for up to 2 days in the refrigerator. Reheat the tofu before making sandwiches.