GRILLED TOFU SANDWICH
Great sandwich when you're short on time and hungry!!
Provided by Cindy
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat your oven's broiler.
- Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
- Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.
Nutrition Facts : Calories 549.2 calories, Carbohydrate 44 g, Cholesterol 7.9 mg, Fat 34.9 g, Fiber 4.7 g, Protein 19.5 g, SaturatedFat 5.1 g, Sodium 582.6 mg, Sugar 3.5 g
EASY-AS-1-2-3 VERSATILE GRILLED TOFU CHUNKS OR SANDWICH SLICES
As versatile as it easy nutritious and simple! Great to eat on its own, as a pizza topping, or in a burrito when hot, and can be cooled for sandwiches, so this is really convenient to make for just 1 or 2 people and have leftover to use for sandwiches (cheaper than storebought faux-meat products.) For added convenience, you can marinate ahead of time if you want. This is open for adding any kinds of herbs and spices you like but you just can't go wrong with the simplicity of salt and pepper, plus I think the olive oil and soy sauce give a simply pleasant flavor. Can also use tamari or Braggs instead of soy sauce, the latter is just what I always have on hand. Some nutritional yeast would also add vitamins and a pleasant cheezy flavor. If nuked right, I can get about 8-9 nice thick "cutlets" :) Prep and cook times are estimated but relative to other cooked tofu recipes it is quick and easy.
Provided by the80srule
Categories Lunch/Snacks
Time 30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, make the marinade by mixing the oil and soy sauce together with the salt and pepper, and/or extras if you like-- such as fresh herbs, Season-All, some nutritional yeast, a zesty spice like Ras El Hanout, you name it.
- or a different liquid like vinegars or tahini. Some marinade ideas-2TB olive oil + 1TB tahini + 1 tsp cumin for a Middle Eastern flavor, 2TB olive oil + 1 TB soy sauce + 1 tsp white vinegar + 1 tsp lemon pepper for a "faux fish" flavor, 2TB olive oil + 1TB soy sauce + 1 tsp taco seasoning + 1/2 tsp nutritional yeast for a Mexican flavor, 2TB olive oil + 1TB balsamic vinegar + 1 tsp oregano + 1/2 tsp ground rosemary for an Italian flavor, 2TB olive oil + 1TB soy sauce + 1 tsp red wine vinegar + 2 tsp nutritional yeast + 1/2 tsp turmeric + 1/4 tsp cumin.
- Ok, these next few steps in drying out the tofu are super-important and dependent on your microwave's strength-- I get about 8-9 slices if this nukes right, but they can get crumbly and fall to pieces if not left in long enough. (Still edible, but the "cutlet" form is easier to grill and make sandwiches with.).
- First, you have to cut open the tofu packet and get ALL the liquid out while carefully making sure you don't tear up the tofu brick.
- Place the brick on a microwave-safe dish and nuke in 30 or 45 second intervals on high until most of the water is out-- you'll see water come out on the sides between nukings. Blot it with a clean dish towel or some paper towels, and repeat this until little to no water comes out the sides-- but don't overcook!
- Turning over the brick onto the opposite side and wiping up the water coming out of the bottom helps speed this up.
- Cut into rectangles (or another shape if you like, I get about 8-9 rectangles this way.) Put the dried out tofu into a large tossing bowl. Pour on the marinade.
- Toss well to coat. If you didn't nuke for long enough, it can crumble in this step. It's ok, will still be edible, you'll just have more and smaller pieces.
- If you plan on cooking at a future point, put into an airtight container and refridgerate to grill at a later date.
- If you want to cook it now, let the marinade sit on the tofu for about 10-15 minutes. Tofu is very absorbent, all that great flavor soaks through this way.
- Grill them! I wouldn't know how to do this on an outdoor grill, but I use a mini George Foreman grill that works perfect, about 5 minutes does it. You can also use a stovetop grill pan, about 5 minutes on each side.
- For sandwich slices to eat cold--let the grilled tofu cool for about 20 minutes then wrap in plastic wrap or an airtight container and refridgerate.
- Use your imagination in serving and enjoy!
Nutrition Facts : Calories 73.7, Fat 5.9, SaturatedFat 1, Sodium 187.5, Carbohydrate 1.2, Fiber 0.6, Sugar 0.4, Protein 5.2
GRILLED TOFU SANDWICHES
Marinated in Sriracha, tofu takes on a hint of sweet chile. Quick-pickled carrots add acidity and crunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 14
Steps:
- Press tofu.
- Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.
- Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.
- Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.
- Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.
Nutrition Facts : Calories 368 g, Fat 15 g, Fiber 5 g, Protein 24 g, SaturatedFat 2 g, Sodium 1682 g
FOOD'S AMAZING CILANTRO TOFU SANDWICH
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I've had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD's chef, shared the recipe with me. I've scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
Provided by Martha Rose Shulman
Categories dinner, sandwiches, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
- Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
- Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
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