Open-faced tofu sandwich

Yield: 4 servings

Measure Ingredient
1 pounds Tofu, extra-firm
½ cup Vegetable stock
1 tablespoon Tamari
½ teaspoon Garlic powder
½ teaspoon Onion powder
2 teaspoons Oil
½ cup Garbanzo flour
½ teaspoon Badil
½ teaspoon Thyme
1 teaspoon Sage
2 teaspoons Nutritional yeast
½ each Lemon, juiced
¼ teaspoon Black pepper
¼ teaspoon Black pepper
¼ teaspoon Garlic powder
1½ cup Stock
¼ each Lemon, juiced

SAVOURY BEAN GRAVY

Preheat broiler. Cut tofu into ¼" thick slices, place on a lightly oiled cookie shhet & broil for 10 minutes: the slices should turn golden. Turn & broil for another 10 minutes. Remove from oven & reduce heat to 350F.

Combine the rest of the ingredients, except the gravy, in a shallow baking dish. Add tofu slices & marinate at least 20 minutes. Reheati no ven for 10 minutes. Serve on onion or herb bread & top with gravy.

GRAVY: Heat oil over medium heat & add flour, basil, thyme, pepper & garlic. Slowly add stock & lemon juice, whisk constantly to remove all lumps. Add more stock to thin if necessary.

"Vegetarian Times" December, 1994 Submitted By MARK SATTERLY On 03-07-95

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