A delightful sandwich featuring crispy fried silken tofu with a golden brown crust, paired with a creamy vegan mayo and fresh toppings. Perfect for bringing sunshine on rainy days.
1: Remove the silken tofu from packaging and freeze overnight.
2: Thaw tofu at room temperature for 6 hours or boil for 1 minute.
3: Gently press tofu to remove excess water and slice in half lengthwise.
4: Prepare dredge ingredients in one bowl and pour almond milk in another.
5: Dredge tofu in the dry mixture, then in almond milk, and back in the dry mix.
6: Place tofu on an elevated rack.
7: Heat grapeseed oil in a pan over medium-high heat for 3-4 minutes.
8: Fry tofu for 3-4 minutes, flip, then fry another 2 minutes.
9: Mix vegan mayo, chipotles in adobo, and maple syrup in a bowl.
10: Dress both sides of the baguette with mayo and layer with tofu, lettuce, pickles, and tomato.
