sambal oelek milk (whole) egg (large) butter egg white (large)
vegetarian
(?)
Not vegetarian due to:
egg (large) egg white (large)
pescatarian
paleo
(?)
Not paleo due to:
tofu maple syrup brown sugar milk (whole) granulated sugar all-purpose flour
This recipe has no customizations.
Nutrition to Balance
This recipe has Sodium as 153% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 23.9% of RDA
• Calories: 45.6% of RDA
• Carbs: 34.7% of RDA
• Fat (total lipid): 73.6% of RDA
• Fiber: 32.8% of RDA
• Fructose: 3.8% of RDA
• Protein: 28.6% of RDA
• Sodium: 153% of RDA
• Sugar: 60.6% of RDA
• Vitamin A (IU): 253% of RDA
• Vitamin B6: 42.5% of RDA
• Vitamin C: 112% of RDA
• Iron: 11.9% of RDA
• Magnesium: 43.4% of RDA
• Manganese: 75.3% of RDA
• Niacin: 46.2% of RDA
• Potassium: 28.0% of RDA
• Zinc: 23.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Follow the steps in the dependent recipe to prepare the slider buns.
2.
Top the dough with pepitas before baking.
PREPARING THE FILLING
3.
Slice the tofu into squares to fit the size of your slider buns. You might not be able to get perfect squares for each slider, but that’s ok, you can put a couple of leftover ends together into one slider.
4.
Combine the soy sauce, 3 tablespoons water, maple syrup, tomato paste, brown sugar, garlic, ginger and liquid smoke in a ziplock bag.
5.
Taste the marinade and adjust the balance of salty and sweet if necessary. Add the tofu slices and massage it in a bit. Leave to marinate for at least 15 minutes, flipping the bag from time to time.
6.
In a bowl combine the vinegar, ½ cup water, salt and sugar. Add the carrots and radish and leave to pickle for at least 15 minutes (the longer the better).
7.
Put the aquafaba in a tall container and insert an immersion blender. With the blender running, slowly add the grape seed oil to make a mayo. Mix in the sambal oelek and a pinch of salt. Refrigerate until ready to make the sliders.
8.
Heat the 2 tablespoons of oil for frying in a pan over medium-high heat.
9.
Remove the tofu from the bag (reserve the marinade) and fry for a couple of minutes on each side until golden and crispy. Remove to a paper towel-lined plate.
10.
In the same pan, dump the marinade in and add the orange bell pepper, leek, and zucchini.
11.
Saute until softened.
ASSEMBLING THE SLIDER
12.
On each slider bun, spread some of the spicy mayo on the top and bottom. Top with zucchini, orange bell peppers, fried tofu, pickled veggies, green onion slices, leeks, and fresh basil.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
Aquafaba is garbanzo cooking liquid (the liquid found in a can of chickpeas).
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 913
Protein 32.2 g
Carbohydrates 95.4 g
Iron 2.25 mg
Fiber 9.17 g
Calcium 239 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
