Directions
- 1Preheat oven to 200°C fan / 425°F. Line baking tray with baking paper.
- 2Slice tofu into 4 pieces. Score each piece in a criss-cross pattern. Transfer to baking tray.
- 3Combine tomato purée, hoisin sauce, maple syrup, soy sauce, sesame oil, pepper, and water in a bowl.
- 4Pour mixture over tofu, pushing sauce into grooves.
- 5Bake tofu for 15 mins, then spoon collected sauce over tofu and bake for another 20 mins.
- 6Combine sliced cucumber, lime juice, salt, and pepper in a bowl; mix and set aside to pickle.
- 7Mash avocado with lime juice in a bowl.
- 8Combine Sriracha and mayonnaise in a bowl.
- 9Slice baguettes in half lengthwise. Spread avocado on bottom halves.
- 10Layer spinach, tofu, cucumber, peanuts (optional), and Sriracha mayo. Top with baguette halves.
Ingredients
- 400 g extra-firm tofu
- 1 tbsp tomato purée
- 2 tbsp hoisin sauce
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 0 salt
- 0 pepper
- 1 /3 cucumber
- 1 lime
- 1 avocado
- 2 tsp Sriracha sauce
- 3 tbsp vegan mayonnaise
- 2 demi baguettes
- 2 handfuls baby spinach
- 2 handfuls roasted peanuts
Equipment
ovenbaking traybaking paperknifebowlspoon
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