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Ambassador [Associate]
Ambassador [Associate]
  • 695 calories
  • 35 min
  • 4 servings


  • 1 English cucumber
  • 2 (12 oz) pkg extra firm tofu
  • 1 bunch radish
  • 1 (5 oz) pkg spring mix (mixed greens)
  • 4 whole grain buns or rolls
  • brown sugar
  • chili-garlic sauce
  • extra virgin olive oil
  • garlic powder
  • panko bread crumbs
  • paprika
  • salt
  • vegan mayonnaise
  • white wine vinegar


  1. Preheat oven to 400°F.
  2. Cut tofu into ½-inch thick planks along the short side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
    • 2 (12 oz) pkg extra firm tofu
  3. Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    • 1 English cucumber
    • 1 bunch radish
    • 1 (5 oz) pkg spring mix (mixed greens)
  4. Place vinegar, sugar, and salt in a medium bowl; whisk to combine the pickling liquid.
    • ⅓ cup white wine vinegar
    • 4 tsp brown sugar
    • 1 tsp salt
  5. Trim and thinly slice cucumber and radishes; add both to the bowl with the pickling liquid, stir to combine, and set aside.
  6. Place mayo and spices in a small bowl; whisk to combine the spiced mayo.
    • ¼ cup vegan mayonnaise
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp salt
  7. Place tofu planks on the baking sheet. Spread half the spiced mayo over the top side of the tofu, sprinkle with half the bread crumbs (pressing them gently into the surface to adhere), and drizzle with half the oil. Carefully flip tofu and repeat with remaining spiced mayo, bread crumbs, and oil.
    • 1 cup panko bread crumbs
    • 4 tsp extra virgin olive oil
  8. Place tofu in the oven and bake, turning once, until the breading is crispy and golden brown, 15-18 minutes. Remove from the oven.
  9. Meanwhile, place oil, chili-garlic sauce, vinegar, and sugar in a small saucepan; whisk to combine the sauce and bring to a simmer over medium heat. Once simmering, remove from heat and cover with a lid to keep warm. (If the sauce separates, whisk together once more, right before serving.)
    • 3 tbsp extra virgin olive oil
    • 3 tbsp chili-garlic sauce
    • 4 tsp white wine vinegar
    • 2 tsp brown sugar
  10. Toast buns if desired.
    • 4 whole grain buns or rolls
  11. Spread mayo on both halves of each bun. Layer each with a small portion of pickled vegetables (reserving the rest for the salad), top with tofu, and drizzle with sauce.
    • 2 tbsp vegan mayonnaise
  12. To serve, divide sandwiches and mixed greens between plates. Drizzle greens with oil, then top with reserved pickled vegetables and a small portion of pickling liquid. Enjoy!
    • 2 tsp extra virgin olive oil

Nutrition per Serving

Net Carbs


  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • small saucepan
  • stirring spoon
  • toaster (optional)
  • tongs
  • whisk or fork