These satisfying rolls are ideal for your plant-powered lunchbox. The vegetables need just 10 minutes or so to lightly pickle, making them sharp and sweet with plenty of crunch. Kohlrabi is usually available in the vegetable section throughout the spring and summer. If you can’t find kohlrabi, radishes will work just as well in this recipe.
Spicy Tofu Rolls [Vegan]
- 2 tablespoons rice vinegar or lime juice
- Sea salt
- 1 spring onion, very finely chopped
- 1 carrot, coarsely grated or cut into fine matchsticks
- 1/4 head of kohlrabi or 3 radishes, coarsely grated or cut into fine matchsticks
- 200g (7oz) marinated firm tofu, or marinated slices of plain tofu in tamari or soy sauce overnight
- 2 small wholegrain baguette rolls
- about 4 tbsp crunchy peanut butter
- Small handful of fresh cilantro, roughly chopped
- Ready-made chili sauce
- Mix the vinegar and a pinch of salt together in a bowl. Add the onion, carrot and kohlrabi, stir to coat, then set aside to pickle for at least 10 minutes.
- Cut the tofu into 6 equal slabs. Heat a large non-stick pan, add the tofu and cook for 2-3 minutes on each side, until golden and crisp.
- Slice the baguette rolls open and spread with the peanut butter. Place 3 slabs of tofu in each roll. Drain the pickled vegetables and divide them between the rolls. Top with cilantro and as much chili sauce as you like.