Crispy coconut tofu baguette with curry lime mayo & ginger chilli slaw (Edit recipe)

Ingredients

crispy coconut tofu

• 280 grams Tofu, firm, pressed
• 2 Tbsp plain flour
• 1 tsp Wheat-Free Tamari
• 0.5 tsp Pure Maple Syrup
• 3 - 4 Tbsp Soy Milk, or any unsweetened plant milk
• 30 grams desiccated coconut
• 30 grams Sesame Seeds
• 0.5 - 1 tsp Chili Flakes
• 0.5 tsp garlic granules
• 2 pinch Sea Salt
• 1 pinch Black Peppercorns, Ground Fresh
• 1 - 2 tsp Extra Virgin Olive Oil

curry lime mayo

• 4 Tbsp Vegan Mayo - Primal Kitchen
• 1 tsp Curry Powder - Primal Palate
• 0.5 whole Lime Juice
• 0.5 whole Lime Zest
• 1 pinch Sea Salt

ginger chilli slaw

• 0.25 whole Green Cabbage, Shredded
• 1 whole Carrots, julienned
• 2 whole spring onions, finely sliced
• 0.5 - 1 whole red chilli, finely sliced
• 1 bunch fresh coriander, chopped
• 1 tsp Ginger Root, grated
• 2 tsp Brown Rice Vinegar
• 0.5 whole Lime Juice
• 0.5 tsp Organic Toasted Sesame Oil - Thrive Market
• 2 pinch Sea Salt

to assemble

• 1 whole sourdough baguette
• 0.5 whole Cucumber, julienned
• 4 Tbsp pickled red onions
• 1 bunch fresh coriander

curried aubergine (optional)

• 1 whole Eggplant (Aubergine)
• 1 - 1.5 tsp Curry Powder - Primal Palate
• 1 Tbsp Extra Virgin Olive Oil
• 1 - 2 tsp Arrowroot Powder - The Spice Lab
• 2 pinch Sea Salt