Inspired by the “Incredibly Tasty Tofu Sandwich” at one of my favorite local breweries (Salt Springs Brewing Co.), this is my favorite sandwich to make when I am craving a little bit of spicy Korean cuisine. Kimchi is a traditional Korean side dish consisting of salted and fermented vegetables, most often napa cabbage or radishes. When paired with baked sweet chili tofu, the tangy complexity of the kimchi is brought forward, making it a flavor you will find yourself craving over and over again. Try it out for yourself!

Ingredients:

• 1/3 block extra firm tofu
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 cup sliced cherry tomatoes
• 1/4 cup Korean kimchi
• 1 bread bun
• Sweet Chili Mayo (1 tbsp vegan mayo, 1 tsp sriracha, 1 tsp sweet chili sauce)
• 2 tbsp sweet chili sauce
• 1 tsp sesame oil
• 2 tbsp apple cider vinegar
• 1/2 tsp sugar

Instructions:

• Slice block of extra firm tofu into 1/3 patties. Coat tofu patty in sweet chili sauce and bake (or air-fry) until slightly golden brown.
• While tofu bakes, combine shredded carrots, cucumber slices, and cherry tomato slices in a bowl. Add sesame oil, apple cider vinegar, and sugar. Stir and let vegetables marinate in this mixture.
• Toast bread bun of choice.
• To make the sweet chili mayo, combine 1 tsp sweet chili sauce, 1 tsp sriracha, and 1 tbsp vegan mayo in small bowl. Once combined, add this to the top and bottom pieces of the toasted bun.
• Build sandwich by placing baked tofu patty on bun, and topping with a heaping spoonful of the marinated veggies. Add desired amount of kimchi to sandwich. Enjoy!