Two Tofu Sandwiches

• 1 1/2 tablespoons soy sauce
• 1 teaspoon minced ginger
• 1 small garlic clove, minced or pureed
• 1/4 teaspoon cumin seeds, lightly toasted or ground
• Pinch of cayenne
• 2 tablespoons honey
• 1 teaspoon lime juice
• 1 tablespoon canola or grapeseed oil
• 2 tablespoons finely chopped cilantro
• 1 4-ounce slab baked marinated tofu
• 1 medium carrot, cut in half crosswise, then in thick lengthwise slices (1/4 to 1/3 inch); cut the narrow end in half
• 1 teaspoon extra virgin olive oil
• 1 teaspoon tahini
• 1 tablespoon chopped cilantro
• 2 heaped tablespoons kimchi (1 1/2 ounces)
• 1 5-inch square of focaccia, or 2 slices whole wheat country bread

1. Roast the tofu.
2. Preheat the oven to 375 degrees.
3. Whisk together the ingredients for the baked tofu.
4. Line a small baking sheet with parchment.
5. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides.
6. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu.
7. Remove from the oven and allow to cool.
8. Turn the heat up to 425 degrees.
9. Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet.
10. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through.
11. They should be lightly browned.
12. Remove from the oven.
13. Spread the tahini on the bottom slice of bread or focaccia.
14. Top with the tofu.
15. Sprinkle the cilantro over the tofu and top with a layer of carrots.
16. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down.
17. Cut in half and enjoy.

soy sauce, ginger, garlic, cumin seeds, cayenne, honey, lime juice, grapeseed oil, cilantro, carrot, extra virgin olive oil, tahini, cilantro, focaccia

Taken from cooking.nytimes.com/recipes/1014629 (may not work)