Ingredients
Scale
- 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
Sweet Pea Green Peanut Slaw:
- 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
- 1/3 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
- 1 1/2 teaspoons tamari
- 2 tablespoons water
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Sandwich, Gluten Free, Vegan