Crispy Tofu Sandwiches with Quick Pickles, Chili Sauce & Mixed Greens

Directions

1. 1. Preheat the oven to 400°F and set out the tofu on a sheet pan.
2. 2. Press the tofu between clean towels with something heavy on top for a few minutes to remove excess moisture.
3. 3. Rinse and dry the cucumber, radish, and greens; trim as needed.
4. 4. In a medium bowl, whisk together the vinegar, brown sugar, and salt to make a pickling liquid.
5. 5. Slice the cucumber and radish thinly, then toss them in the pickling liquid and set aside.
6. 6. In a small bowl, mix vegan mayonnaise with garlic powder, paprika, and a pinch of salt to create the spiced mayo.
7. 7. Place the tofu planks on the sheet pan. Spread half the spiced mayo on the top side, sprinkle with half the panko, press gently to help it adhere, and drizzle with half the oil; flip and repeat with the remaining mayo, crumbs, and oil.
8. 8. Bake the tofu, turning once, until the coating is crispy and golden, about 15–18 minutes.
9. 9. In a small saucepan, whisk together oil, chili-garlic sauce, white wine vinegar, and sugar; simmer until slightly thickened, then cover to keep warm.
10. 10. Toast the buns if desired.
11. 11. Spread mayo on both bun halves, add a portion of the pickled vegetables, layer with tofu, and drizzle with the sauce.
12. 12. Assemble plates with the remaining mixed greens dressed with a little oil and the reserved pickles with some of their liquid, then serve the sandwiches.