Name: Tofu Sandwiches
Ingredients: Plenty of variations here! Use the cabbage slaw from previous weeks as a topping -or just lettuce. Add tomatoes when they’re in season or matchsticks of jalapeno, carrots and radishes. Trust me- this is good.

Tofu Sandwiches

Posted March 29, 2017

CategoryArugula, Basil, Carrot, Cucumber, Head Lettuce, Main Dishes, Radish, Recipe

Tofu Sandwiches

Yields1 Serving

Plenty of variations here! Use the cabbage slaw from previous weeks as a topping -or just lettuce. Add tomatoes when they’re in season or matchsticks of jalapeno, carrots and radishes. Trust me- this is good.

Drain and slice one carton of Chinese-style (not silken) tofu into ½ inch slabs.

Fry in a large, hot skillet coated with 1 tablespoon of oil. Add a sauce made from 2 chopped cloves of garlic, 2 T lemon juice, ½ c soy sauce, 1 T molasses 2 t peanut oil and basil or cilantro.

Simmer over low heat until the tofu is glazed with the sauce.

Place on sturdy toasted buns and top with cucumber slices and fresh arugula. Spread the bread with more glaze from the pan, mustard, or even plum jelly, if desired.

Ingredients

Directions

Drain and slice one carton of Chinese-style (not silken) tofu into ½ inch slabs.

Fry in a large, hot skillet coated with 1 tablespoon of oil. Add a sauce made from 2 chopped cloves of garlic, 2 T lemon juice, ½ c soy sauce, 1 T molasses 2 t peanut oil and basil or cilantro.

Simmer over low heat until the tofu is glazed with the sauce.

Place on sturdy toasted buns and top with cucumber slices and fresh arugula. Spread the bread with more glaze from the pan, mustard, or even plum jelly, if desired.

Notes

Tofu Sandwiches

Ingredients Directions