Crispy Hot Honey Tofu Sandwiches + Kale Slaw

Honesty - I think we just had the most fun 4th of July weekend ever + I am still kind of reeling in that high. We celebrated America. We celebrate with all of Jordan’s family, and it was so fun to see everyone. And we celebrated my mother-in-law’s 60th birthday. It was like these three things came together + we all just had a blast. It was busy + a little chaotic with all the little ones running around, but I kind of loved every second. We kick-started the weekend with a family get together at our house. Theme - family photos. Also on theme was bringing in a couple little birthday moments to make it a very birthday focused for my mother-in-law. From the jump, we knew literally everyone in the fam was going to make the trip to Washington, and I thought it would be so fun to have a little birthday party. Get a couple pieces of party decor, make it feel fun and celebratory, and (fingers crossed) host a fun family party at our house. And it was so fun! The real highlight was Jordan’s grandma + uncle sending us so many old photos of Teresa growing up. Certainly ones I had never seen, and even when I looked through them the first time I felt myself feeling a little emotional. They were just such sweet photos. Pictures of Teresa as a little girl in the 60s/70s - the school pics and outfit were to die. There was one photo that we unearthed that was my absolute favorite, and it’s just her standing in front of her car at the time - a super cute VW Bug. The car, her outfit, her hair - the whole photo is such a cute vintage vibe, and just so fun to see her in a whole new way. And then there were all the photos of her as a super young mom. I cannot begin to express how cute these photos were. Her and my father-in-law both just look so young with these teeny little babies. Now, they’re the seasoned pros of parenting/grandparenting, and to just get a visual of them when parenting was so fresh was so very sweet. It was also fun to look through some family photos Jordan was able to get his hands-on. Some Zehner classics as he called them, and those are just the iconic family photos that you’ll never forget. Big family portraits in a random photography studio vibe, and all the kids in the middle of teenage years. Just so fun to poke through + bring back into circulation. It was really special, and Jordan + I had so much fun putting it all together. I will say that we saved ourselves by ordering pizza, and boy that made hosting so easy. Let us with so much more time to just chill + visit with everyone.

Then there was the 4th, and we went into full patriotic birthday mode. There was slushies. There was BINGO. There was lots of fun happening in the backyard + too much 4th of July swag to choose from. We just had fun + made really special memories together, and it just felt like a grade a 4th of July. My father-in-law did sucker me in to buttering + seasoning the corn on the cob duty which I truly believe it one of the worst prep jobs, but I learned my lesson for next year. And it made for a funny few minutes in the kitchen.
But now the holiday is over, but

But now the holiday is over, and what else is there to do than come off of a top notch 4th of July & hitting the ground running with sandwich Summer? It’s the only way to survive & keep the Americana vibes going at our house. So we kick-started the week with these Crispy Hot Honey Tofu Sandwiches + Kale Slaw. A 10/10 sandwich for the tofu lover. Crispy pieces of breaded + fried tofu with crisp greens, briny pickles, + smothered smother in a sweet + spicy sauce - the sauce smother being my personal favorite component. Also a recipe I can lean into to get through some of these leftover sandwich rolls, and I am always thankful for that. Perfect in all regards + such a good veggie sandwich option!

For the tofu

• 1 block of extra firm tofu, drained + pressed

• 1/2 c. almond milk

• 1 egg

• 1/4 c. pickle juice

• 2 tbsp hot sauce

• 1 c. flour

• 1 tsp paprika

• 1 tsp onion powder

• Salt + pepper

For the garlic + dijon aioli

• 1/4 c. lowfat mayo

• 2 tbsp Dijon

• 2 garlic cloves, minced

• juice from 1 lemon

• Salt + pepper

For the hot honey sauce

• 2 tbsp butter

• 1/4 c. buffalo sauce

• 2 tbsp honey or maple

• 2 tbsp red pepper flakes

• 1 tsp cayenne pinch of salt

For the sandwiches

• 2-3 sandwich rolls (we made 2 sandwiches + had tofu leftover)

• 4-6 kale leaves, thinly sliced (or other crispy green)

• 1/4 of a red onion, thinly sliced

• Dill pickles, sliced into chips

Start by marinating the tofu. Cut the tofu block into 6 pieces (I cut the block in half and then in thirds). In a separate bowl, mix the almond milk, egg, pickle juice, and hot sauce. Add the marinade + tofu to a large container with a tight lid. Close the lid + gently shake the container to coat all edges of the tofu. Leave in the fridge for at least 6 hours or overnight. In a separate bowl, whisk together the flour, paprika, onion powder, salt + pepper. Whisk the dry ingredients together + cover the bowl until you’re ready to dredge the tofu pieces.

Make the aioli. Add all ingredients to small bowl + whisk everything together. Cover + place in the fridge until you’re ready to assemble sandwiches.

Now make the hot honey sauce. Add all of the ingredients to a saucepan + place the pan over medium heat. Stir consistently until the butter is melted + the sauce is at a light simmer. Turn the heat to low to keep the sauce warm. You can always add in a tablespoon of more buffalo sauce or water if the sauce gets too thick.

To prep the slaw for the sandwiches, take half of the aioli + toss it with the kale, red onion, and a pinch of salt + pepper in a large bowl. Toss to coat all of the greens, adding in an additional tablespoon of aioli if needed.

Time to fry the tofu. You’ll need a parchment lined baking sheet + to place a skillet with 2-3 tbsp of canola oil over medium-low heat. Remove the tofu from the marinade one piece at a time, letting the extra liquid drip off, and then dredge each piece in the flour mixture by dipping all sides of the tofu in the flour mixture. Set each dredged piece on the baking sheet. Repeat this process until all of the tofu has been dredged. Add the tofu to the skillet, laying the pieces in a single layer. Fry the tofu on each side for 5-6 minutes. Tofu should be golden brown + crispy to the touch.

Now prep the sandwiches. Spread a layer of the remaining aioli on both sides of the sandwich rolls. Top the bottom piece with 2-3 pieces of the tofu. Brush a layer of the hot honey sauce over the tofu. Top with the dressed kale + pickle slices, and then smash the top piece of the sandwich roll on top. Cut in half + you’re ready to enjoy!