Description
A delicious and flavorful veggie hotdog alternative!
Ingredients
Scale
- 1 (14-16 ounce) package extra firm tofu, pressed to get as much water out as you can
- 1/2 cup tamari, I use low sodium
- 2 tablespoons pure maple syrup
- 2 teaspoons smoked paprika
- 1/4 teaspoon toasted sesame oil
- 1/4 teaspoon freshly grated garlic
- 1/4 teaspoon freshly grated ginger
- Hotdog buns
- Sriracha mayo (optional) I just mixed some vegan mayo with sriracha to taste.
Slaw (optional)
- 2 tablespoons vegetable oil of your choice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
- 3 cups thinly chopped purple cabbage
- 1 cup thinly sliced red pepper
- 1 cup grated carrots
- 1/4 cup cilantro leaves
Instructions
- Cut the tofu into about 8 strips, you could make the strips as big or as small as you like. Use a fork and poke each side of the tofu a few times to help the marinade really get in there.
- To a large ziplock bag add the tamari, maple syrup, smoked paprika, sesame oil, garlic and ginger. Close the bag and use your hands to make sure everything is mixed well.
- Add the tofu to the bag and lay flat on a plate or in a baking dish. Make sure marinade is covering all the tofu evenly. I like to flip mine over a few times to make sure it gets everywhere. Marinate tofu for at least 2 hours, but the longer the better.
- Once ready to cook, heat a large pan over medium heat and add a small amount of oil. Place tofu in the pan and let cook for about 2 minutes on each side, until browned and crispy. Top with your favorite toppings and enjoy!
- To make the slaw, add the oil, vinegar, maple syrup and salt to a large bowl and mix until combined. Next, add all the veggies and stir until they’re all coated. Slaw can be refrigerated for up to 3-4 days.