Now that the picnic season has officially started, these wholemeal rolls with crispy sesame tofu, creamy avocado and crunchy carrots, red cabbage & toasted peanuts are THE ULTIMATE VEGAN SANDWICHES to pack in your picnic basket, let me tell you!
A handful of toasted peanuts & fresh coriander for garnish
Sandwich dipping sauce:
1tbspcoconut aminos(or soy sauce)
Juice of 1 lime
1tbspmaple syrup or to taste
Preheat the oven to 200C.
Drain the tofu well by wrapping it in paper towel and placing under a heavy weight so the paper towel can absorb extra water from the tofu. Cut into 5inch thick rectangles.
To prepare the marinade, combine coconut aminos, lime juice, sweet chilli sauce, maple syrup & sesame seeds in a bowl and whisk well. Add tofu into the bowl, ‘coat’ it with marinade, cover and place in the fridge for 10mins.
In the meantime, prepare the avocado ‘mayo’. Mash up the avocado with a fork, add the lime juice, salt & pepper and a pinch of chilli flakes (if using), cover with cling film and set aside for later.
Heat up 1tbsp olive oil in a pan. When the pan is very hot, gently place the tofu blocks into the pan & drizzle with the remaining marinade. Fry on each side for a couple of minutes until it turns crispy brown. Gently transfer the tofu to a roasting dish and roast for 10mins.
To prepare the dipping sauce, whisk all the ingredients in a small bowl. Set aside.