Craving an incredibly tasty sandwich packed with flavor and spice? Try this one out! This Miso-Glazed Tofu Sandwich with Red Cabbage Slaw and Spicy Sesame Cucumbers is one of my all-time favorite sandwiches to make. Miso is a paste made from fermented soybeans and barley, and is primarily used in Japanese cooking. When miso is baked onto tofu pieces, it becomes a perfectly flavorful crust and gives a sweet and rich addition to the protein. Paired with a citrus slaw and spicy sesame cucumbers, this sandwich is nothing short of perfection.

Ingredients:

• 1 block extra firm tofu
• 1 sandwich bun
• 1/4 red cabbage
• 1/2 carrot
• 1/2 cucumber
• 2 tbsp celery seed
• 1 cup apple cider vinegar
• 1 orange (juiced)
• 3 tsp sesame oil
• 6 tsp rice vinegar
• 2 tsp miso paste
• 1 tsp soy sauce
• 1 tsp peanut butter
• 1/2 tsp umami seasoning
• 1/2 tsp garlic powder, 1/4 tsp red chili flakes
• 2 tsp maple syrup
• 1 tsp avocado oil
• 4 tsp sesame seeds
• 1 tsp sriracha
• 1/2 tsp sugar

Instructions:

1. Using a mandolin, finely shred red cabbage to measure about two cups. Finely shred 1/2 carrot.
2. In a large bowl, combine shredded cabbage, shredded carrots, celery seed, 1 cup of apple cider vinegar, and the juice of 1 orange. Mix well, and let the cabbage marinate in the bowl for at least a half hour (stirring occasionally).
3. In a small bowl, whisk together 2 tsp sesame oil, 4 tsp rice vinegar, 2 tsp miso paste, 1 tsp soy sauce, 1 tsp peanut butter, 1/2 tsp umami seasoning, 1/2 tsp garlic powder, 1/4 tsp red chili flakes, 2 tsp maple syrup, and 1 tsp avocado oil. Stir well to ensure that miso paste is fully combined with the rest of the mixture.
4. Slice tofu block into thin pieces. Pat each piece dry with a paper towel to ensure miso dressing mixture will stick onto tofu. Paint each tofu piece (on both sides) with a generous amount of the miso mixture and sprinkle with sesame seeds (some miso mixture should be left for the sandwich after baking). Bake in an air-fryer on 390 degrees for 12-15 minutes or until golden brown.
5. In a separate small bowl, combine 1/2 cucumber (thinly-sliced) with 1 tsp sesame oil, 2 tsp rice vinegar, 1 tsp sriracha, 1/2 tsp sugar, 1/2 tsp sesame seeds.
6. Assemble sandwich by placing baked tofu pieces onto bun of choice, painting the tofu pieces with left over miso mixture. Top with spicy sesame cucumbers and red cabbage slaw. Enjoy!