Recipe and photography by Silvia and Stuart Morris of Silvobeat
These saucy cherry and miso tofu sandwiches are a plant-based twist on the classic turkey cranberry sandwiches.
- 150g fresh cherries stem removed, cut in half and deseeded
- ½ a fresh lemon, juiced
- 1 ½ tbsp of coconut sugar
- 2 tbsp of cold water
- 1 tsp of arrowroot or tapioca starch
- 250g of firm tofu
- 1 ½ tbsp of shiro miso paste
- 3 tsp of olive oil
- ¼ tsp of dried garlic flakes
- A generous pinch of salt
- Bread slices, rolls, baguette or wraps
- A handful of lettuce leaves
- 1 tbsp of vegan mayonnaise (optional)
Preheat the oven to 180°C and line a large tray with baking paper.
Drain the tofu and wrap it in an absorbent paper towel. Place a plate on top to press while preparing the sauce.
In a small saucepan, mix the water and arrowroot/tapioca starch and stir well. Add the cherries, lemon juice, and coconut sugar and stir well to combine.
Heat the sauce over medium-low heat, occasionally stirring, until it’s just beginning to simmer. Continue to simmer for around five minutes, or until the cherries have become very soft and the sauce is a vibrant burgundy colour. Set the sauce aside to cool at room temperature.
Using a mandoline slicer, slice the tofu into thin slices. Arrange the slices in a single layer on the baking tray.
In a small bowl, mix together the miso paste, olive oil, garlic flakes and salt.
Coat each side of the tofu with a light layer of the paste using a pastry brush. The tofu is prone to tearing as it’s quite thin, so try to avoid using long strokes with the pastry brush and apply a dabbing or small swirling motion instead.
Bake for about 12 — 15 minutes, flipping halfway until the tofu has become mostly dry and golden brown.
Grab the bread of your choice, optionally smear it with vegan mayonnaise, add lettuce leaves, a generous amount of tofu slices stacked on top of each other and smother with cherry sauce.
Tip: You can make the tofu slices and cherry sauce ahead of time, and store them in separate airtight containers in the refrigerator for up to one week.