Recipe and photography by Silvia and Stuart Morris of Silvobeat
These saucy cherry and miso tofu sandwiches are a plant-based twist on the classic turkey cranberry sandwiches.
Ingredients
Cherry sauce
- 150g fresh cherries stem removed, cut in half and deseeded
- ½ a fresh lemon, juiced
- 1 ½ tbsp of coconut sugar
- 2 tbsp of cold water
- 1 tsp of arrowroot or tapioca starch
Tofu slices
- 250g of firm tofu
- 1 ½ tbsp of shiro miso paste
- 3 tsp of olive oil
- ¼ tsp of dried garlic flakes
- A generous pinch of salt
To serve
- Bread slices, rolls, baguette or wraps
- A handful of lettuce leaves
- 1 tbsp of vegan mayonnaise (optional)
Instructions
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Preheat the oven to 180°C and line a large tray with baking paper.
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Drain the tofu and wrap it in an absorbent paper towel. Place a plate on top to press while preparing the sauce.
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In a small saucepan, mix the water and arrowroot/tapioca starch and stir well. Add the cherries, lemon juice, and coconut sugar and stir well to combine.
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Heat the sauce over medium-low heat, occasionally stirring, until it’s just beginning to simmer. Continue to simmer for around five minutes, or until the cherries have become very soft and the sauce is a vibrant burgundy colour. Set the sauce aside to cool at room temperature.
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Using a mandoline slicer, slice the tofu into thin slices. Arrange the slices in a single layer on the baking tray.
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In a small bowl, mix together the miso paste, olive oil, garlic flakes and salt.
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Coat each side of the tofu with a light layer of the paste using a pastry brush. The tofu is prone to tearing as it’s quite thin, so try to avoid using long strokes with the pastry brush and apply a dabbing or small swirling motion instead.
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Bake for about 12 — 15 minutes, flipping halfway until the tofu has become mostly dry and golden brown.
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Grab the bread of your choice, optionally smear it with vegan mayonnaise, add lettuce leaves, a generous amount of tofu slices stacked on top of each other and smother with cherry sauce.
Tip: You can make the tofu slices and cherry sauce ahead of time, and store them in separate airtight containers in the refrigerator for up to one week.
For more recipes and inspiration, check out the Silvobeat website and Instagram.
