Ingredients

• 4 Slices, plain or seeded Equii breads
• 14 Ounces, extra firm tofu
• 3 Ounces, low sodium soy sauce
• 1 Ounce, fresh ginger
• Toasted sesame oil to taste
• Coconut or avocado oil, as needed

Pickled Vegetables:

• 5 ounces, thinly sliced carrots, daikon, cucumbers, and jalapeños
• 3 Ounces, rice vinegar
• 3 Ounces, water
• 2 Ounces, granulated sugar
• Salt to taste

Toppings:

• 1 Romaine salad
• 3 Ounces, vegan mayonnaise
• 1 Ounce, hoisin sauce
• Sriracha sauce to taste
• Fresh Cilantro
• Thinly sliced jalapeño
• 2 Ounces, toasted pumpkin seeds

Method:

1. Scale the ingredients precisely.
2. Drain the tofu and press in between paper towel to remove the excess moisture.
3. Cut the tofu into ½ inch slices and place in a deep-dish pan.
4. Mix the soy sauce, ginger, sesame oil and pour over the tofu.
5. Cover and refrigerate for a few hours, preferably overnight, turning once.
6. Combine the rice vinegar, water, sugar, and salt in a saucepan and bring to a simmer.
7. Pour the hot vinegar mixture over the thinly sliced vegetables, cover, and refrigerate overnight.
8. Mix the mayonnaise, hoisin and sriracha sauces together, set aside.
9. Drain the tofu, heat a frying pan on medium heat and add some oil. Thoroughly pan-fry the tofu on medium heat, and on both sides until crispy.
10. Lightly toast the bread slices and spread some of the mayonnaise sauce mixture on one side.
11. Top with romaine leaves, the pan fried tofu, pickled vegetables, fresh cilantro and jalapeno slices.

Alternative serving options:

• Grill your tofu.
• Replace tofu by tempeh, mushrooms, or cauliflower slices.
• Substitute the romaine with baby spinach, cooked kale, or watercress leaves.