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Makes 4 sandwiches

Ingredients:

Slaw: 

1 cup water

½ cup maple syrup

¼ cup white vinegar

½ cup apple cider vinegar

½ cup grated carrots

1-½ cup shredded napa cabbage 

½ red pepper, thinly sliced strips

kosher salt or salt flakes

2 Tbs. cilantro chopped

Tofu:

½ tsp. garlic powder, ½ tsp. onion powder

¼ t. cardamom

1 t. basil

3 Tbs nutritional yeast

dash of cayenne (optional)

olive oil

tamari (to taste)                      

1 block extra firm tofu

Sandwich: 

¼ cup vegan Mayonnaise

1 Tbs Sriracha sauce

2 t. lime juice

8 slices whole-grain sourdough bread

 ½ cup cilantro

1 cucumber, seeded and sliced thin (I used a carrot peeler )

Sweet pickled hot jalapeno peppers, chopped (optional)

freshly ground pepper

Instructions:

1. Combine the maple syrup, salt, vinegars, and water.  Add the carrots, cabbage, and red pepper. Let marinate for 30 minutes or more.
2. Drain, return to bowl and add the mayo and cilantro.
3. Meanwhile, slice tofu ¼ inch thick, and lay out on towel. Pat dry. Cut on the diagonal into triangles
4. Combine the nutritional yeast and the herbs in a pie plate.  Coat the tofu slices with the mixture, and lay tofu out on a parchment paper lined cookie sheet, sprayed with oil.
5. Bake at 400° for 15 minutes, until golden brown. When finished, sprinkle tamari over the tofu while on the cookie sheet, allowing it to sizzle and coat the tofu.
6. To prepare the sandwiches, lightly toast the bread. Mix the mayo and sriracha sauce and spread it on the bottom slice of bread.
7. First, lay out the tofu slices, then a layer of cucumber slices, coleslaw, jalapeno peppers, and cilantro.  Spread the mayo mixture on top piece of bread, add freshly ground pepper and enjoy!