I made seven adjustments to this recipe for sesame lime shrimp salad with lettuce wraps, when I was veganizing it:
1. Obviously I wasn’t going to use shrimp, so I subbed in tofu, which I chose to cook (recipe calls for pre-cooked shrimp).
2. I only had one lime on hand.
3. I adjusted the amount of oil, just for the sake of calories and the mess that comes with giving oily/greasy food to toddlers.
4. These sandwiches were supper, and I didn’t have time to cook a starch, so I used bread, rather than lettuce wraps.
5. I forgot about the sesame seeds. Oops!
6. I increased the overall volume of the recipe, to feed four for supper and have leftovers for Steve’s lunch today.
7. I added tomato, because right now we are eating tomatoes at every meal.
Next time around, I would consider making these as lettuce wraps or serving the tofu and fixings in a long roll (think po boy sandwiches), so they stay together a little better. I’d also throw a tablespoon of toasted sesame seeds in with the tofu, when tossing with the marinade, after the tofu is cooked (assuming I didn’t forget, again).
Here’s my version of the dish:
Sesame Lime Tofu Sandwiches
bread for 6-8 sandwiches
iceberg lettuce, cleaned and cut for sandwiches
2 pounds firm or extra firm tofu
1 large tomato
1 large cucumber
1/4 cup honey or agave nectar
1/4 cup tamari, or your favorite soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp liquid coconut oil (you may need to warm it in the microwave)
juice and zest of 1 lime
Cut and press the tofu as shown and described in this post. Slice the tomato. Quarter the cucumber lengthwise and remove the seeds. Cut into thin slices and place in a medium sized bowl. In a separate, medium sized bowl, whisk together the remaining ingredients. Drizzle 2-3 tablespoons of the marinade over the cucumbers and toss, then set aside. Place a skillet, griddle, or grill plan over medium heat. Dip the tofu slices in marinade and place on the pan. Saute/grill until browned on the first side. Flip and cook the second side until brown. Cut the tofu into pieces (think shrimp sized). Toss the tofu in the remaining marinade. Assemble the sandwiches with a slice of tomato, a couple tablespoons of cucumbers, some tofu, and lettuce. If you’re Steve, you’ll also add a smidge of Vegenaise. These sandwiches are delish when the tofu is still warm, when it comes down to room temp, and completely cold.
|cut tofu, tossed with marinade|
|tomatoes from the garden dressed up our sandwiches|
|marinated cukes, which are great after 10-15 minutes, but are even better the next day|