Some scandalously delicious sandwich comin’ your way…
These bad boys took quite a while to make, but that’s mostly because I made my own vegan friendly mayo and coleslaw. Now, that is not actually as hard as it sounds, but it is time consuming (even more so if you’re OCD).
Condiment 1) I got the recipe for vegan mayo from an old raw cookbook I had Chavez’s The Raw Food Gourmet. It’s primarily an almond based sauce accented with lemon juice, mustard powder, salt, pepper and a little sweetener. So first I blended that up. And then I worked on cleaning and food processing the cabbage and carrots.
Condiment 2) I mixed all those fresh carrots and cabbage together with some vegan mayo, pepper, lemon juice. And this is what I got…
Now, on to the tofu. I used firm tofu and pressed it between paper towels weighted by a cast-iron pot.
The cast iron pan won! Woohoo! Next, I seasoned the tofu with some po’ boy chile spices: cornmeal, chile, cayenne, cumin.
I hate frying food, but it was for the good of the sandwich ; ) The tofu had fun. They dipped, they rolled, they swam, and then laid out to dry.
Finally, I cut up a long french baguette into 4 equal size pieces. I layered each with vegan mayo, jalapenos, chile encrusted tofu, coleslaw. By the way, I love baguettes. They are fun to buy and even more fun to eat. I always wanted a good reason to buy one. You know, better than the fact that I would otherwise want to just come home and eat it straight from the bag. I think making these sandwiches were a perfect occasion to buy a baguette.
The good news is, after all that fun in the kitchen, Jerry and I loved them!
They were so sloppy and delicious! Jerry rated them a 8.5-9/10. Well, to me that makes it worth it. Goodness, they were yummy. Just writing this makes me want to get back in the kitchen and start cooking. I hope you enjoy. Compliments to Isa Moskowitz & Terry Romero, the authors of the amazing cookbook Veganomicon from which this recipe came.
P.S. Next time, I’ll just have to have y’all over to taste it for yourself!