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

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