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Recipe: Broiled Marinated Tofu Sandwich
Similar Categories: Broiled, Marinated, Tofu, Sandwich
Yield: 2 Servings
12 oz Firm tofu; (Chinese-style)
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Dried oregano
1/4 c Olive oil
1 md Garlic clove; minced
1/4 c White wine vinegar
1/4 c Dry white wine
4 sl Whole-wheat bread - (thick
-slices); lightly toasted
Chili Mayonnaise
Sliced tomato
Washed arugula
Red onion slices
Salt; to taste
Freshly-ground black pepper;
-to taste
Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with
another baking pan or cookie sheet and weight down with something heavy;
drain for at least 1/2 hour to remove excess water. In a small cast-iron
skillet toast cumin, chili and oregano until they emit a lovely aroma.
Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and
white wine. Bring to a simmer. Transfer drained and weighted tofu to a
ceramic or glass dish and pour marinade over tofu. Cover with plastic and
refrigerate for a day at least or, for up to 3 to 4 days. Preheat the
broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from
the heat until crispy on each side. Spread bread with Chili Mayonnaise;
slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top
with tomato, arugula and onion if you wish. Season with salt and pepper.
Spread second slice of toasted bread with chili mayo and cover sandwich.
12 oz Firm tofu; (Chinese-style)
1/2 ts Ground cumin
1/2 ts Chili powder
1/2 ts Dried oregano
1/4 c Olive oil
1 md Garlic clove; minced
1/4 c White wine vinegar
1/4 c Dry white wine
4 sl Whole-wheat bread - (thick
-slices); lightly toasted
Chili Mayonnaise
Sliced tomato
Washed arugula
Red onion slices
Salt; to taste
Freshly-ground black pepper;
-to taste
Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with
another baking pan or cookie sheet and weight down with something heavy;
drain for at least 1/2 hour to remove excess water. In a small cast-iron
skillet toast cumin, chili and oregano until they emit a lovely aroma.
Remove to a nonreactive saucepan and add olive oil, garlic, vinegar and
white wine. Bring to a simmer. Transfer drained and weighted tofu to a
ceramic or glass dish and pour marinade over tofu. Cover with plastic and
refrigerate for a day at least or, for up to 3 to 4 days. Preheat the
broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from
the heat until crispy on each side. Spread bread with Chili Mayonnaise;
slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top
with tomato, arugula and onion if you wish. Season with salt and pepper.
Spread second slice of toasted bread with chili mayo and cover sandwich.
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