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soy sauce ginger garlic cumin seeds cayenne honey lime juice grapeseed oil cilantro carrot extra-virgin olive oil Tahini cilantro focaccia
Viewed: 15 - Published at: 9 years agoIngredients
- 1 1/2 tablespoons soy sauce
- 1 teaspoon minced ginger
- 1 small garlic clove, minced or pureed
- 1/4 teaspoon cumin seeds, lightly toasted or ground
- Pinch of cayenne
- 2 tablespoons honey
- 1 teaspoon lime juice
- 1 tablespoon canola or grapeseed oil
- 2 tablespoons finely chopped cilantro
- 1 4-ounce slab baked marinated tofu
- 1 medium carrot, cut in half crosswise, then in thick lengthwise slices (1/4 to 1/3 inch); cut the narrow end in half
- 1 teaspoon extra virgin olive oil
- 1 teaspoon tahini
- 1 tablespoon chopped cilantro
- 2 heaped tablespoons kimchi (1 1/2 ounces)
- 1 5-inch square of focaccia, or 2 slices whole wheat country bread
Method
- Roast the tofu.
- Preheat the oven to 375 degrees.
- Whisk together the ingredients for the baked tofu.
- Line a small baking sheet with parchment.
- Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides.
- Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu.
- Remove from the oven and allow to cool.
- Turn the heat up to 425 degrees.
- Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet.
- Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through.
- They should be lightly browned.
- Remove from the oven.
- Spread the tahini on the bottom slice of bread or focaccia.
- Top with the tofu.
- Sprinkle the cilantro over the tofu and top with a layer of carrots.
- Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down.
- Cut in half and enjoy.
