Trok Recipe Book

Gochujang Tofu Sandwich

Name: Gochujang Tofu Sandwich
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Ingredients: 2 tbsp gochujang; 1/2 a vegan chicken or vegetable bouillon cube; 2 tbsp maple syrup; 1 tbsp tamari; 1 tbsp rice wine vinegar; 1 tbsp avocado oil; 1, 16oz package of Nasoyaâs Super Firm Tofu; 1 medium carrot, peeled into ribbons; 1 English cucumber, peeled into ribbons; 2 scallions, thinly sliced; 1 tbsp rice wine vinegar; 1 tsp sesame oil; 1 tsp maple syrup; 2 tsp sesame seeds, optional; Kosher Salt; 8 Slices of sourdough or whole wheat bread; 1 small head green lettuce; 3 tbsp vegan mayonnaise or plain unsweetened yogurt; Nasoyaâs Vegan Kimchi

4 servings

servings

20 minutes

active time

36 minutes

total time

Start Cooking

Ingredients

2 tbsp gochujang

1/2 a vegan chicken or vegetable bouillon cube

2 tbsp maple syrup

1 tbsp tamari

1 tbsp rice wine vinegar

1 tbsp avocado oil

1, 16oz package of Nasoyaâs Super Firm Tofu

1 medium carrot, peeled into ribbons

1 English cucumber, peeled into ribbons

2 scallions, thinly sliced

1 tbsp rice wine vinegar

1 tsp sesame oil

1 tsp maple syrup

2 tsp sesame seeds, optional

Kosher Salt

8 Slices of sourdough or whole wheat bread

1 small head green lettuce

3 tbsp vegan mayonnaise or plain unsweetened yogurt

Nasoyaâs Vegan Kimchi

Directions

Preheat oven to 400F. To a small bowl add the gochujang and bouillon cube. Use a spoon to lightly mash the cube into the paste until no lumps remain. Add the syrup, tamari, vinegar and oil then whisk together until completely smooth then set aside.

Remove the block of tofu from its package and pat dry with a clean towel. Using a sharp knife, cut the block into thin slabs and place each piece on a parchment lined baking tray.

Brush the top of each tofu slice with the gochujang sauce to coat then place the tofu in the oven to bake for 8 minutes.

Remove the tray and carefully flip the tofu slices, then brush the top side with the sauce again. Set the sauce bowl to the side and place the tray back in the oven for 7-8 minutes or until the edges start to brown slightly.

While the tofu bakes, add the carrots, cucumbers and scallions to a mixing bowl. Add the vinegar, maple syrup, sesame oil, sesame seeds and a generous pinch of salt. Gently toss everything together and set to the side for at least 5 minutes.

In the bowl with the remaining gochujang sauce (you should still have about 1 tablespoon left), add the vegan mayo and stir to combine.

Now assemble your sandwich. Add a smear of the mayo mixture on a slice of bread then top with a few pieces of lettuce, tofu slices, a few pieces of kimchi, the pickled cucumber and carrots then top with the remaining slice of bread and enjoy.