Saucy Cherry & Miso Tofu Sandwiches

Ingredients

Cherry Sauce:

• 150g / 5.3oz fresh cherries, stem removed, cut in half and deseeded
• Juice from 1/2 a fresh lemon
• 1.5 Tbsp coconut sugar
• 2 Tbsp cold water
• 1 tsp arrowroot/ tapioca starch

Tofu Slices

• 250g / 8.8oz firm tofu
• 1.5 Tbsp shiro miso paste
• 3 tsp olive oil
• 1/4 tsp dried garlic flakes
• Generous pinch of salt

To Serve

• Bread (slices, rolls, baguette or wraps – gluten-free if required)
• Lettuce leaves
• Vegan mayonnaise (optional)

Method

1. Preheat the oven to 180°C / 355°F and line a large tray with baking paper.
2. Drain tofu and wrap in an absorbent paper towel. Place a plate on the top to press while preparing the sauce.
3. 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.
4. Heat the sauce over medium-low heat, occasionally stirring until it’s just beginning to simmer. Continue to simmer for around 5 minutes, or until the cherries have become very soft and the sauce is a vibrant burgundy colour. Set aside to cool at room temperature.
5. Using a mandoline slicer, slice the tofu into thin slices. Arrange in a single layer on the baking tray.
6. In a small bowl mix together the miso paste, olive oil, garlic flakes, and salt.
7. 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.
8. Bake for about 12-15 minutes, flipping halfway until the tofu has become mostly dry and golden brown.
9. Using 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.

Notes:
You can make the tofu slices and cherry sauce ahead of time, and store in separate airtight containers in the refrigerator for up to one week.