Thank you for the overwhelmingly awesome response to the teaser photo of my “Mango Butter, Mustard & Champagne Glazed Tofu” I posted a few weeks ago! I think that was my most popular post to date & I am delighted. I hope you enjoyed the recipe, & I am excited to share with you (albeit a bit later than intended) another way to use it…
As I live alone & often cook only for myself, I try to get creative with my leftovers. Two pieces of tofu remained & were dying to be used in a fun way. Ever since LOVELIKEBEER‘s last pairing dinner at Tiger!Tiger! Tavern, I’ve been craving the yummy veggie sliders & the bbq tofu burgers they created for the event. Looking at that plate of tangy glazed tofu, it struck suddenly stuck me – tofu sliders! I found these cute little mini buns, at where else? Trader Joe’s – I swear they are not paying me to be their “spokesblogger.”
What’s cooler than cool? They are totally VEGAN, as indicated by the “V” on the package.
Nestled between each Vegenaise moistened bun, I placed a square of glazed tofu, a slice of tomato & spicy daikon radish sprouts. I decided to keep it simple, as the tofu is so flavorful, & chose the daikon sprouts because they were in my CSA share. You could top these with essentially what ever your little heart desires – micro greens, arugula, grilled onions, etc.
“Mini Tofu Sliders”
- Mango Butter, Mustard & Champagne Glazed Tofu (or baked tofu of choice), cut into small squares
- Mini Hamburger Buns
- Fixins: Vegenaise, sprouts, tomato, aruglua, grilled onions, etc.
Then I had some fun with the camera & PSE! Still trying to learn camera settings, angles, lighting, composition, etc. when it comes to food photography.
What goes better with burgers than coleslaw? As I made the burgers during the cabbage frenzy days, it was only fitting that I make a slaw. I’ve never been a huge coleslaw fan until my Mom made Gwyneth Paltrow’s recipe from My Father’s Daughter. To my surprise & pure delight, Paltrow uses Vegenaise in her “traditional deli style” recipe. It’s not enough that I covet her wardrobe, lust after her husband, & envy her jetsetting life, this chick makes a tasty vegan coleslaw too? Perhaps that is why this agrees with me! Well, I had to give it a bit of a twist, so for my version, I bulked up on the carrots & subbed in agave nectar. Take that GP.
“Vegan Deli Style Coleslaw”
(adapted from My Father’s Daughter)
- 1/2 a small green cabbage, coarsely grated
- coarse sea salt
- 2 carrots, peeled & coarsely grated
- 1/2 cup Vegenaise
- 2 tsp. apple cider vinegar
- 2 tsp. agave nectar
- Freshly cracked black pepper to tasteInstructions:
- Shred cabbage & carrot by hand, or in a food processor.
- Toss cabbage with a generous pinch of salt & let sit for no less than 10 minutes.
- Add the rest of the ingredients & stir to combine. Allow the coleslaw to marinate for at least an hour or 2, or overnight. Finish with fresh black pepper.
So there you have it, a fun & cute little meal! However, if your appetite is as voracious as mine, you’ll surely indulge in more than one slider. These are even more “micro-mini” in person. Enjoy & Happy Friday!