Glazed Tofu Sandwiches with Jicama Slaw
Elevate your sandwich game with these irresistible Glazed Tofu Sandwiches with Jicama Slaw! This plant-based recipe combines savory, sticky tofu glazed with a soy-maple sauce and the refreshing crunch of a vibrant jicama slaw. The tofu is pan-seared to golden perfection, then coated in a luscious glaze infused with sesame oil and garlic for bold, umami-packed flavor. The jicama slaw adds a bright, tangy twist made with shredded vegetables, fresh cilantro, and a zesty lime dressing. Served on toasted burger buns, with the option of a creamy vegan mayo spread, these satisfying sandwiches are as nutritious as they are delicious. Perfect for lunch or dinner, this quick and easy recipe is sure to delight both vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1 block (about 14 ounces) Extra-firm tofu
- 3 tablespoons Soy sauce
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Cornstarch
- 1 cup Jicama, peeled and shredded
- 1 medium Carrot, shredded
- 1 cup Red cabbage, thinly sliced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Burger buns
- 4 tablespoons Vegan mayonnaise (optional)
Instructions
Press the tofu: Wrap the tofu block in a clean kitchen towel and place a heavy object (like a skillet) on top. Let it press for 10-15 minutes to remove excess water.
Slice the pressed tofu into 4 equal slabs, about 1/2 inch thick.
Prepare the glaze: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and cornstarch until well combined.
Heat a non-stick skillet over medium heat. Lightly oil the pan and add the tofu slabs. Cook for about 3-4 minutes on each side until golden brown.
Pour the glaze mixture over the tofu and reduce the heat to low. Flip the tofu several times to coat it evenly as the glaze thickens. Cook for another 2-3 minutes until the tofu is well coated and sticky. Remove from heat and set aside.
Make the jicama slaw: In a large bowl, combine the shredded jicama, carrot, red cabbage, and chopped cilantro.
In a small bowl, whisk together the lime juice, olive oil, sugar, salt, and black pepper. Pour this dressing over the slaw and toss until evenly coated.
Toast the burger buns in a skillet or toaster until lightly golden, if desired.
Assemble the sandwiches: Spread a tablespoon of vegan mayonnaise (if using) on each half of the buns. Place a piece of glazed tofu on the bottom half of each bun, top with a generous amount of jicama slaw, and cover with the top half of the bun.
Serve immediately and enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
