DIRECTIONS

Stir together vinegar and sugar in a medium bowl. Add grapes, cucumber, carrots, radish, and jalapeno; cover and refrigerate for at least 1 hour, stirring occasionally. Cut tofu into 8 equal pieces and drain well between paper towels. Place in a shallow dish and coat both sides with teriyaki sauce. Let marinate for at least 1 hour. Heat oil in a very large skillet over medium-high heat. Shake excess teriyaki sauce off tofu; add to skillet and cook for 2 minutes on each side or until nicely browned. Remove and let cool, then cut into strips. Place 1 tablespoon of mayonnaise on the bottom of each piece of bread. Top with tofu and pickled grape mixture. Add several sprigs of cilantro to each and close sandwiches. Serve immediately. Makes 6 servings.

Ingredients

Pickled Grapes and Veggies

1/2 cup rice vinegar (unseasoned)
3 tablespoons sugar
1 1/4 cups sliced Grapes from California
1/2 cup peeled, seeded julienne strips of cucumber
1/2 cup matchstick size carrots
1/4 cup matchstick size radish
1 small jalapeno pepper, very thinly sliced

Sandwich

1 (14-oz.) package firm or extra-firm tofu, drained and patted dry between paper towels
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon vegetable oil
6 tablespoons Sriracha mayonnaise
6 crisp crust French rolls or baguette pieces, halved horizontally
Fresh cilantro sprigs

DIRECTIONS

Stir together vinegar and sugar in a medium bowl. Add grapes, cucumber, carrots, radish, and jalapeno; cover and refrigerate for at least 1 hour, stirring occasionally. Cut tofu into 8 equal pieces and drain well between paper towels. Place in a shallow dish and coat both sides with teriyaki sauce. Let marinate for at least 1 hour. Heat oil in a very large skillet over medium-high heat. Shake excess teriyaki sauce off tofu; add to skillet and cook for 2 minutes on each side or until nicely browned. Remove and let cool, then cut into strips. Place 1 tablespoon of mayonnaise on the bottom of each piece of bread. Top with tofu and pickled grape mixture. Add several sprigs of cilantro to each and close sandwiches. Serve immediately. Makes 6 servings.

Notes

This is a Vegetarian recipe

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 470 Calories; Protein 15 g; Carbohydrate 59 g; Fat 19 g (36% Calories from Fat); Saturated Fat 1.5 g (3% Calories from Saturated Fat); Cholesterol 15 mg; Sodium 720 mg; Fiber 2 g.