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Recipe: Broiled Marinated Tofu Sandwich
Similar Categories: Broiled, Marinated, Tofu, Sandwich
Yield: 2 Servings
12.00 oz Firm tofu; (Chinese-style)
0.50 ts Ground cumin
0.50 ts Chili powder
0.50 ts Dried oregano
0.25 c Olive oil
1.00 md Garlic clove; minced
0.25 c White wine vinegar
0.25 c Dry white wine
4.00 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.
12.00 oz Firm tofu; (Chinese-style)
0.50 ts Ground cumin
0.50 ts Chili powder
0.50 ts Dried oregano
0.25 c Olive oil
1.00 md Garlic clove; minced
0.25 c White wine vinegar
0.25 c Dry white wine
4.00 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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