Hey guys!
Well, I was ambitious and gave this recipe a try the other night. I was skeptical at first, but it turns out that it was DELICIOUS! The husband found this Toasted Tofu Sandwich recipe in ESPN's May issue a few weeks ago and asked me to try it out.
This is a recipe that I wouldn't normally make. First of all, tofu. Yes, I've eaten tofu, but I think I've only cooked with it maybe once in my life. Second of all, it's a little more complicated than what I usually go for. So the other day I prepared the ingredients around lunch time and had them in the refrigerator until dinner. I doubled this recipe since I was making a sandwich for each of us. The prep was the hardest part. Once I was ready to actually make the sandwich, it went fast.
All of the ingredients in the original recipe are vegan and gluten free. With a quick Google search I was able to find the recipe on their website if you're interested in looking at it. Because we're not vegan and not worried about gluten, I changed the recipe up just a tad by not using a vegan butter and mayo. I did not have tamari soy sauce so I had to use regular soy sauce, which made this a little more salty than it probably should have been. Still good though! The original recipe called for rice wine vinegar. I tried doing some research and concluded that there is not really a difference between rice wine vinegar and rice vinegar, although some people said that there is. I'm not 100% sure on that one yet, but I only had rice vinegar anyway, so that's what I used. I also used regular 'ol Wonder® Bread, nothing fancy. Also, I do not have a panini press so I toasted the sandwiches in a pan with a glass dish sitting on top of the sandwiches to press them down. Now THAT's fancy 😉
Recipe adapted from: ESPN May 2017 Issue
Servings: 1
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Ingredients
Marinated Tofu:
3 1/4 in. slices of drained, extra firm or firm tofu
Juice and zest of 1 lime
1 tablespoon of salad oil (I used olive oil)
1/2 teaspoon of dry ginger
4 tablespoons of tamari soy sauce (I used regular soy sauce)
1 tablespoon of butter spread
Sriracha Mayo:
2 tablespoons of mayo
1/2 teaspoon of sriracha sauce
1 lime wedge, squeezed
Sticky Slaw:
1/4 cup of grated cucumbers
1/4 cup of grated carrots
1/4 cup of shredded green cabbage
2 teaspoons of chopped mint
1 teaspoon of cilantro
1 teaspoon of rice wine or rice vinegar
1 tablespoon of sugar
A pinch of kosher salt
Additional ingredients:
2 slices of white bread
2 teaspoons of a butter spread
Prep Directions
Marinated Tofu:
1.) Mix everything except tofu and butter together using a wire whisk.
2.) Lay tofu in a glass baking dish and pour mix over the top.
3.) Turn tofu over to coat.
4.) Marinate at least 4 hours. Can be marinated overnight.
Sriracha Mayo:
1.) Mix all ingredients with a wire whisk.
2.) Store in refrigerator until needed.
Sticky Slaw:
1.) In a small saucepan, quickly heat vinegar, sugar, and salt together until sugar is dissolved.
2.) Set aside to cool.
3.) Combine all veggies and herbs in a bowl.
4.) Add cooled sugar-vinegar mixture and mix. Place in refrigerator until ready to use.
When you're ready to make your sandwich:
1.) Remove prepped ingredients from refrigerator.
2.) Heat a pan over medium heat. Add butter spread and sear marinated tofu until browned.
3.) Spread mayo evenly over one side of slices of bread.
4.) Lay the 3 pieces of tofu between the slices, touching the mayo mixture, and close.
5.) Spread butter evenly over outside of bread slices.
6.) Place sandwich in a heated panini press, or heat a pan and toast over medium heat until bread is golden brown.
7.) Once golden brown, open sandwich and place slaw mixture on top.
8.) Close sandwich and cut in half.
Well, I was ambitious and gave this recipe a try the other night. I was skeptical at first, but it turns out that it was DELICIOUS! The husband found this Toasted Tofu Sandwich recipe in ESPN's May issue a few weeks ago and asked me to try it out.
This is a recipe that I wouldn't normally make. First of all, tofu. Yes, I've eaten tofu, but I think I've only cooked with it maybe once in my life. Second of all, it's a little more complicated than what I usually go for. So the other day I prepared the ingredients around lunch time and had them in the refrigerator until dinner. I doubled this recipe since I was making a sandwich for each of us. The prep was the hardest part. Once I was ready to actually make the sandwich, it went fast.
All of the ingredients in the original recipe are vegan and gluten free. With a quick Google search I was able to find the recipe on their website if you're interested in looking at it. Because we're not vegan and not worried about gluten, I changed the recipe up just a tad by not using a vegan butter and mayo. I did not have tamari soy sauce so I had to use regular soy sauce, which made this a little more salty than it probably should have been. Still good though! The original recipe called for rice wine vinegar. I tried doing some research and concluded that there is not really a difference between rice wine vinegar and rice vinegar, although some people said that there is. I'm not 100% sure on that one yet, but I only had rice vinegar anyway, so that's what I used. I also used regular 'ol Wonder® Bread, nothing fancy. Also, I do not have a panini press so I toasted the sandwiches in a pan with a glass dish sitting on top of the sandwiches to press them down. Now THAT's fancy 😉
Recipe adapted from: ESPN May 2017 Issue
Servings: 1
Prep Time: 30 minutes
Cook Time: 10-15 minutes
Ingredients
Marinated Tofu:
3 1/4 in. slices of drained, extra firm or firm tofu
Juice and zest of 1 lime
1 tablespoon of salad oil (I used olive oil)
1/2 teaspoon of dry ginger
4 tablespoons of tamari soy sauce (I used regular soy sauce)
1 tablespoon of butter spread
2 tablespoons of mayo
1/2 teaspoon of sriracha sauce
1 lime wedge, squeezed
Sticky Slaw:
1/4 cup of grated cucumbers
1/4 cup of grated carrots
1/4 cup of shredded green cabbage
2 teaspoons of chopped mint
1 teaspoon of cilantro
1 teaspoon of rice wine or rice vinegar
1 tablespoon of sugar
A pinch of kosher salt
 |
| We've been growing our own mint for the last couple of years. It's nice having it fresh when we need it! |
Additional ingredients:
2 slices of white bread
2 teaspoons of a butter spread
Prep Directions
Marinated Tofu:
1.) Mix everything except tofu and butter together using a wire whisk.
2.) Lay tofu in a glass baking dish and pour mix over the top.
4.) Marinate at least 4 hours. Can be marinated overnight.
Sriracha Mayo:
1.) Mix all ingredients with a wire whisk.
2.) Store in refrigerator until needed.
Sticky Slaw:
1.) In a small saucepan, quickly heat vinegar, sugar, and salt together until sugar is dissolved.
2.) Set aside to cool.
3.) Combine all veggies and herbs in a bowl.
4.) Add cooled sugar-vinegar mixture and mix. Place in refrigerator until ready to use.
When you're ready to make your sandwich:
1.) Remove prepped ingredients from refrigerator.
2.) Heat a pan over medium heat. Add butter spread and sear marinated tofu until browned.
3.) Spread mayo evenly over one side of slices of bread.
4.) Lay the 3 pieces of tofu between the slices, touching the mayo mixture, and close.
5.) Spread butter evenly over outside of bread slices.
6.) Place sandwich in a heated panini press, or heat a pan and toast over medium heat until bread is golden brown.
7.) Once golden brown, open sandwich and place slaw mixture on top.
8.) Close sandwich and cut in half.
Enjoy!
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