Open-faced tofu sandwich
4 servings
Ingredients
| Quantity | 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 |
Directions
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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