Asian Tofu Salad Sandwiches

• 14 ounces, weight Extra Firm Tofu
• 1 teaspoon Olive Oil
• 1 Tablespoon Liquid Amino's Or Soy Sauce
• 1/2 teaspoons Garlic Powder
• 2 Tablespoons Sliced Green Onion
• 2 Tablespoons Chopped Cilantro
• 1/2 cups Thinly Diced Carrot
• 1/2 cups Thinly Sliced Purple Cabbage
• 1/2 cups Thinly Diced Sugar Snap Peas
• 1/2 cups Thinly Diced Red Bell Pepper
• 4 whole Hamburger Buns Or More Depending On The Size Of Sandwich You Want, Gluten Free Or Regular
• 2 Tablespoons Water
• 3 Tablespoons Rice Wine Vinegar
• 4 Tablespoons Peanuts, Unsalted
• 13 cups Veganaise Or Mayonnaise, Plus 1 Tablespoon
• 1- 1/2 teaspoon Light Yellow Miso Paste
• 1 teaspoon Chopped Ginger
• 1 clove Garlic, Roughly Chopped
• Sriracha, To Taste
• 1/4 teaspoons Salt (or More To Taste)

1. 1.
2. Heat a large pan over medium heat.
3. Drain the water from the tofu and pat dry.
4. Pour olive oil into the hot pan and then crumble tofu in.
5. Add liquid aminos, or soy sauce, and garlic powder.
6. Cook over medium heat for about 10 15 minutes, or until tofu is light brown and crispy on the outside.
7. Set aside.
8. 2.
9. Add all of the peanut sauce ingredients into a blender and blend until combined.
10. 3.
11. In a large bowl, add the cooked tofu, vegetables, and peanut sauce.
12. Stir until all ingredients are combined.
13. 4.
14. Scoop tofu salad mixture onto hamburger buns and enjoy!

olive oil, garlic, green onion, cilantro, carrot, purple cabbage, sugar, red bell pepper, hamburger, water, rice, peanuts, veganaise, ginger, clove garlic, sriracha, salt

Taken from tastykitchen.com/recipes/main-courses/asian-tofu-salad-sandwiches/ (may not work)