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
GRILLED TOFU
Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight. In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu. Grilled, it makes a versatile side dish and is delicious warm or at room temperature. Pair it with steamed rice and a simple green salad, or turn the tofu into satisfying vegetarian sandwiches by tucking it into pita bread with lettuce and avocado.
Provided by Kay Chun
Categories dinner, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
- In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
- Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
- Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
- Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
- Transfer tofu to a serving plate and spoon over the sauce. Serve warm.
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.
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
CRISPY FRIED TOFU SANDWICH
This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that's ready to soak up tons of flavor. It's a simple hack that will rocket your tofu game to the next level!
Provided by Food Network Kitchen
Categories main-dish
Time 9h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
- Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
- Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
- For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
- Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
- While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
- Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
- Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
- Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.
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 ZUCCHINI AND MEXICAN TOFU SANDWICH
A simple, easy grilled zucchini sandwich with delicious Mexican Tofu. You can buy tasty Mexican Tofu Spread here https://tofuspread.com
Provided by fostere912
Categories Spreads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
- Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
- Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional).
- Sprinkle with lemon juice.
Nutrition Facts : Calories 138.2, Fat 4.4, SaturatedFat 0.7, Sodium 264.8, Carbohydrate 21, Fiber 1.2, Sugar 2.3, Protein 3.8
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