Nothing can stand in the way of a good vegan sandwich, and this version, loaded with Japanese-inspired flavors, definitely is one of the greater ones. The yield will vary upon the size of the bread used: I love a good sourdough bread with slices the size of regular sandwich bread, and it yields about 6 sandwiches with this type of bread. Any tender vegan bread roll would do the trick too. —CS
MAKES 6 SANDWICHES
Vegan bread of choice, lightly toasted
Vegan mayo for the bread
Shredded green cabbage
Thinly sliced cucumber
Thinly sliced scallion, to taste
1 recipe Tare Tofu, thinly sliced
1 recipe Miso-Marinated Mushrooms, minced
Nanami togarashi
Place your bread slices on a plate. Spread enough mayo to cover the surface of both sides of the sandwiches. Top with a handful of cabbage, a couple of slices of cucumber, scallion to taste, slices of tofu, minced mushrooms and a dash of nanami togarashi. If you have leftovers of the tare sauce used to glaze the tofu, it’s brilliant to add a drizzle on top of the filling. Serve immediately.