Broiled marinated tofu sandwich (mf)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Firm chinese-style tofu |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Dried oregano |
| ¼ | cup | Olive oil |
| 1 | medium | Clove minced garlic |
| ¼ | cup | White wine vinegar |
| ¼ | cup | Dry white wine |
| 4 | Thick slices whole wheat bread, lightly toasted | |
| Chili mayonnaise | ||
| Sliced tomato | ||
| Washed arugula | ||
| 1 | slice | Red onion, optional |
| Salt and freshly ground black pepper | ||
Directions
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 ½ 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 mayonnaise; slice tofu in half to make ½-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish.
Spread second slice of toasted bread with chili mayo and cover sandwich.
Yield: 2 servings
Busted by Gail Shermeyer <4paws@...> on Jul 12, 97 Recipe by: MONDAY TO FRIDAY SHOW #MF6605 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997