It all starts out with handmade cornmeal flatbread, piled high with a generous serving of sweet and savory tofu “belly", topped off with crispy pickled jicama, spicy cherry peppers, and a Pollock-eque drizzle of vibrant cilantro lime cream sauce.
Mix the dry ingredients together in a large bowl. Combine the soy milk and the boiling water together, and then pour both into the dry ingredients. Stir with a fork until combined. Gently knead the dough together until you have a ball that holds together. If it won’t come together, add a tablespoon of water. If the dough is too sticky, add a tablespoon of flour.
Divide the dough into 8 equal portions. One at a time, roll each portion of dough into a 6 inch circle. Spread a thin layer of coconut oil over the surface of the dough. As if you were making mini cinnamon rolls, roll the dough up into a long snake, and then roll that snake up into a snail shell. Gently press down onto to coil to flatten it, and then gently roll the coil out into a 6 inch disc.
Heat a nonstick or lightly oiled cast iron pan on medium-high. Cook each flatbread for about 1 minute per side, or until there are golden brown spots covering the surfaces. Place cooked flatbread in a folded towel to keep them warm and soft while you finish the batch.
Cut your block of super firm tofu in half, and thinly slice your tofu into squares. You want your squares to be about ⅛ inch thick, but some inconsistency is fine. Slice your onion to about the same thickness as the tofu.
Heat a large nonstick pan or griddle to medium heat. If you think you need to use oil to prevent your tofu from sticking, do so. Sear your tofu squares on each side until they are golden brown. You will definitely have to work in batches to get the all done. Once all of your tofu is seared, cut each slice in half so that you have thin rectangles.
While the tofu sears, mix together the hoisin, Bragg’s, agave, warm water, oil, and bouillon. If you do not have bouillon, you can just use one cup of vegetable broth in place of the water.
To a large nonstick pan on medium-high heat, add the onions, seared tofu, and broth mixture. Cook, stirring often, until all the liquid is absorbed or evaporated, and you are left with a sweet and savory glazed tofu and onions. You really want the liquid to be bubbling and reducing, so don't be afraid to go up to high heat, just make sure to keep an eye on it as it cooks.
For an extra layer of flavor and texture, spoon your finished tofu and onions onto a lined baking sheet and broil for a minute or two (WATCH CAREFULLY) until they are starting to char and sizzle.
Add the ingredients to a blender and blend until creamy. Add more water if your sauce is too thick to pour. Taste for salt and acidity.
Peel and cut your jicama. Combine the vinegar, hot water, sugar and salt in a bowl. Stir until the salt and sugar have dissolved. Add the jicama to the vinegar mixture and allow to “pickle” in the refrigerator for at least an hour; overnight is best.
Lay out your cooked flatbread, and top with a generous helping of Tofu "Belly", about 4 or 5 jicama pickles, a nice drizzle of cilantro lime cream sauce, and then top with thinly sliced cherry peppers. Serve warm.