The tofu on this recipe from the Epic Vegan: Fast & Simple cookbook has a succulent stability of smoky and candy. It’s topped with a super-simple, tangy-sweet slaw for the proper taste and texture.
For the tofu:
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon Dijon mustard
¼ cup darkish brown sugar
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 (14-ounce) block extra-firm tofu, reduce into 12 slices
4 vegan ciabatta rolls
For the pineapple slaw:
½ cup contemporary or canned pineapple chunks, drained
1 cup shredded pink cabbage
¼ cup vegan mayonnaise
½ teaspoon apple cider vinegar
¾ teaspoon salt
