Tofu Herb Sandwich
There is little better in life than a very good sourdough. Find a local baker, or put your head down for a few months and learn the skill yourself. I use to make lovely sourdough loafs, but when I moved to the hot and steamy tropics I gave it up for other pass times.
Tofu sometimes gets a bad name because it is soft or weirdly textured and flavorless. Over the years I have perfected my technique and I’ve solved both the texture and flavor problem.
To prepare great tofu:
First, pick a good quality, organic, firm brand.
Second, drain all the water and press it out between two plates for 30mins-1 hour.
Third, cut the tofu into strips and freeze it in a sealed Tupperware at least overnight and up to 3 months.
Fourth, when ready to marinate, remove from the freezer and allow to thaw completely.
Fifth, press out any remaining water and use as called for in any recipe.
Tofu that has been frozen will have an even more firm texture and when thawed it will be easy to remove all the extra water. I do not enjoy eating tofu unless it has been frozen first.
Tofu Herb Sandwich Recipe
4 slices of tofu (drained, pressed, frozen overnight, thawed and pressed again)
2 T chimichurri (recipe here)
1 T peanut butter
2 T soy sauce
Vegan Cheese (optional)
Lime juice (optional)
Mix the chimichurri, peanut butter and soy sauce in a bowl until smooth. Marinate the tofu 1-8 hours in the sauce.
Slice the sourdough bread and smear with a good deli mustard, add slices of vegan cheese and tomatoes. Toast open face in a toaster oven for a few minutes until warm but not crisp and the vegan cheese is melted.
Meanwhile, in a hot pan (with oil if desired) cook the tofu until crisp on both sides. Roughly 3-5 minutes.
Add 2 slices of the tofu to one side of the warmed bread.
Add kale (or lettuce) and a squeeze of lime juice.
Put the top on the sandwich and enjoy.