With sweet glazed tofu, lightly pickled carrots, cucumber, shallots and creamy mayonnaise, these asian-inspired tofu cocktail sliders are a flavour packed mouthful. Whether serving on vegan brioche or keeping it simple on a small burger bun, these will keep the troops happy at your next cocktail party or BBQ.
My gorgeous girlfriend Bek doesn’t want to cook for me. It’s not that she doesn’t like me, I don’t think, it’s that she doesn’t know what to cook for a dairy-free, meat-free friend like me. This happens a lot. I quite often carry food with me to make things easier at BBQs and gatherings but I am always bemused by the stress having plant-eaters in the midst induces. It feels a little like being the cat amongst the pigeons.
I get it. People don’t want to offend or heaven forbid serve something with dairy in it! I love that my friend’s make the effort but I would never want them worrying about it; my diet is my choice not theirs. But, while we’re on the subject hummus is vegan, chickpeas are vegan, tofu is vegan, lettuce is vegan, tomatoes are vegan, basil is vegan, fruit is vegan…
Next time a pesky vegan turns up, try sweet potato wedges served with hummus, tabbouleh salad, a chickpea spinach curry or set up a make-your-own flatbread spread. Or try these asian-inspired tofu cocktail sliders (shameless plug!).
You see where I am going with this? Lovely friends, don’t stress about the random vegan lurking amongst your guests for two reasons. One, if they are offended by your efforts then they are not very nice vegans and perhaps should be omitted from your next guest list and two, plant-based eating can be simple if you simply remove the stress.
These asian-inspired cocktail sliders look a little fancy but they are so simple. Yes, I made my own vegan light brioche buns but you could simplify things even further with store-bought baguette, banh-mi style, or small burger buns.
This recipe works with either firm tofu or semi-fried tofu, the carrot is pickled in 30 minutes, the glaze is made from mostly pantry ingredients and the mayonnaise is from a jar (I used Vegenaise because I think it’s the bee’s knees). I made these yesterday for the carnivore Husband and my niece and they got a unanimous thumbs-up. The Husband would have preferred chilli in his but that can be added easily with fresh slices when serving.
With mouth-watering sweet glazed tofu, creamy mayonnaise, tangy carrots and crunchy cucumber, these asian-inspired tofu cocktail sliders are sure to please and I am confident even the carnivores will approve. No stress, no fuss.
The festive season and gatherings with friends are supposed to be a time of celebration and ease. Keep things simple and breathe. Plant-based eaters shouldn’t be a stress and with a plethora of recipes online at your fingertips, the choices are endless. KEEP CALM and CARRY ON. They’re only vegans.
With sweet glazed tofu, lightly pickled carrots, cucumber, shallots and creamy mayonnaise, these asian-inspired tofu cocktail sliders are a flavour packed mouthful.
- 300 grams of firm or semi-fried tofu
- 2 garlic cloves chopped finely
- 1 inch ginger tumb grated finely
- 1/2 tablespoon 10ml peanut oil
- 2 tablespoons 40ml tamari
- 1 tablespoon 20ml ketchup
- 2 tablespoons 40ml apple cider vinegar
- 2 tablespoon 40 ml maple syrup
- 2 tablespoons 40ml water
- 1/2 teaspoon 2.5ml sesame oil
- pinch sea salt
- 3 small julienne carrots
- 1/2 cup 125ml rice wine vinegar
- 1/4 cup 60ml raw sugar
- 1 teaspoon 5ml sea salt
- 8 - 10 light brioche buns roll in to 50 gram portions before baking or small baguettes
- 1/2 cup 125ml vegan mayonnaise or Vegenaise
- 2 small lebanese cucumbers de-seeded and cut in to batons
- 1 shallot spring onion, greens only, sliced finely
- 1/3 cup 80ml fresh coriander, roughly chopped
- fresh chilli optional
- If making the brioche buns, allow several hours before serving to prepare.
- To make the carrot pickles, put the sugar, vinegar and salt in a small saucepan and heat on low heat until the sugar is dissolved.
- Place the carrot in a jar and pour the pickling liquid over. Put a lid on the jar, shake well and set aside.
- Lay the tofu out on absorbent paper for 5 minutes before slicing in to 1.5cm slices.
- To make the glaze, heat the peanut oil in a small saucepan. Add the ginger and garlic and sauté for 1 minute.
- Add the remaining glaze ingredients and bring to a boil. Reduce the heat to a simmer and cook for 3 minutes or until slightly thick. Remove from heat.
- Slice the baguettes or brioche in half stopping short of separating the bun. We want a flip lid.
- Smear a good amount of mayonnaise on each bun.
- Heat a small amount of oil in a skillet or fry pan and add the tofu slices.
- Add a spoon of glaze to each slice, heat for 1 minute before turning over.
- Add another spoon to the other side of the tofu and cook for another 2 minutes or until slightly caramel.
- Place a slice of tofu on each bun.
- Top with 2 cucumber batons, a spoon of the pickled carrot and a sprinkle of shallots.
- Add another small spoon of the glaze and the chopped coriander.