This post was sponsored by Organic Girl. Thank you so much for supporting the brands that support me!
Wow, can you believe that today is October 1st?! Although it feels like this summer really crept by, it seems like Fall is now here and I’m not quite ready for it. Funny how that goes. It doesn’t help that there is a high of 102 here today, but I can definitely feel a cool crispness in the air when I wake up in the morning so I know that cooler fall weather is just around the corner!
Today we are talking delicious tofu sandwiches and sweet pea greens! Have you guys seen these sweet pea greens from Organic Girl yet? This lettuce mix is a nice change from your regular greens and contains lots of fresh sweet pea shoots. When I first saw these, my mind immediately went to Asian food and peanut sauce and I don’t think you will be disappointed.
I’m always making veggie burgers but sometimes the different components can take a little while to prepare. So, I decided to make a filling sandwich that is fit for dinner but only takes about 30 minutes to make. A lot of people don’t seem to like tofu or think that it is boring, but I’m convinced that is only because they haven’t had it prepared properly. The tofu in these sandwiches is seasoned and then crisped up in a pan with some olive oil and tamari. This preparation makes it really flavorful and gives it great texture.
I then top the tofu sandwiches off with this awesome peanut-y crunchy slaw and this makes for a perfect vegetarian dinner that is fresh, filling and ready in 30 minutes
- 1 container extra firm tofu, drained and dryed
- 1 teaspoon olive oil
- Granulated garlic, to taste
- Ground ginger, to taste
- Tamari, to taste
- 4 hamburger buns, gluten free if necessary
- 1 cup thinly sliced red pepper, 1 inch long
- 1 cup thinly sliced purple cabbage, 1 inch long
- 3 cups lightly packed Organic Girl sweet pea green mix
- ⅓ cup peanut butter, creamy or crunchy
- 1 clove garlic, minced
- 1 teaspoon rice wine vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon light yellow miso
- 1 teaspoon pure maple syrup
- 1½ teaspoons tamari
- 2 tablespoons water
- Heat a large non-stick pan over medium heat. Lay the block of tofu on its side and cut in half. Then cut eat piece in half again on the diagonal. Season each piece with desired amount of granulated garlic and ground ginger. Add the oil to the pan and then add the tofu. Pour over desired amount of tamari (I use about 1 tablespoon). Cook the tofu until it is crispy and brown on each side, about 15 minutes.
- Add all of the slaw dressing ingredients to a blender and blend for 30 seconds, until creamy. Add the red pepper, cabbage and sweet pea mix to a large bowl and slowly pour about half the dressing over and mix until combined.
- Spread the remaining dressing on one side of each bun and layer with tofu and top with a large handful of slaw.