Smoky BBQ Tofu Sandwich

Some nights I just don't feel like being in the kitchen for hours. Sandwiches are the perfect solution to this. Now, some claim that sandwiches are boring and not filling, but I beg to differ. The great thing about sandwiches is that you can put pretty much anything on it. I have made some pretty tasty vegan sandwiches before, but this one might take the cake.

I ate mine for breakfast and it kept me full for hours. Something tells me this would be the perfect thing to whip up while battling a hangover (because it takes little effort). There are many variations you can do on this sandwich, which I will note below.

Smoky BBQ Tofu Sandwich

(adapted lightly from this)

• 1 package of extra-firm tofu
• BBQ sauce
• liquid smoke (optional)
• GF bread (or regular)
• hummus, any variety (I used kalamata olive) or sriracha veganeise*
• jalapenos
• Earth balance, for grilling
• optional add-ins: pickled red onions, vegan cheese, olives, avocado, mustard

1. Cut the tofu into 4 "patty" shapes (once lengthwise, then cut again to make 4). Press these patties for at least one hour: wrap tofu in paper towels or clean dish towels, put on a plate, top with another plate, and top with a couple of cans.
2. When tofu is pressed, heat a grill pan/skillet on med-high. In a shallow dish, toss tofu with BBQ sauce, liquid smoke, salt and pepper to coat. Do not oil your pan. Place tofu directly on grill pan and cook, flipping once, until lightly charred and cooked on both sides.
3. While the tofu is cooking, take two pieces of bread and spread hummus/veganeise on both sides liberally. Top with jalapenos and other toppings. When tofu is done, put one piece of tofu on each sandwich, and assemble the sandwich.
4. Put earth balance on the top of your sandwich, enough to cover most of the bread. Place the sandwich buttered-bread-side down on the grill pan. Cook a few minutes, until golden brown and lightly grilled. Spread more earth balance on the top, flip your sandwich, and cook a few more minutes
5. Remove to a plate and DEVOUR! Yields 4 sandwiches

*note: to make sriracha veganeise, put a few spoonfuls of vegan mayo in a bowl. mix with a few squirts of sriracha, garlic powder + pepper. 

(633) noboru wataya the cat

school is almost over! I take my last exams tomorrow, then I have about two weeks until summer classes start. that means wine, films, reading & baking!

it's been in the 90s this past week or so and it's sweltering to say the very least. I had to bear the heat to make granola from super natural everyday studded with lots of orange zest, coconut, currants and walnuts. now that I've survived the heat of oven + 90 degree weather, I now have a huge ziplock bag of granola to eat with rice milk all week!

I went back to Heidi's other book, which was the first cookbook I ever received, to make this spring minestrone. it's a perfect light soup for spring (even though it's hot!) and tastes even better with fresh lemon juice and pepper. you could also make it asian (edamame + toasted sesame oil) or italian inspired (basil and lemon zest)

this was absolutely delicious, easy, and not a crazy amount of ingredients. the veggie + egg tower of power consists of caramelized red onions, roasted sweet potatoes + cherry tomatoes with wilted spinach and egg on top. how easy could that be? it was so satisfying to eat something so simple (especially when there's wine involved!)

a southern classic made vegan: black-eyed peas, garlicky sauteed russian red kale, and mashed vegan purple fingerling potatoes. I loved how southern it was with out bacon, ham, or even chicken!

just made this vinegary, crunchy lentil salad with a side of hard-boiled egg, buttered toast and delicious red wine from Shelton Homes Vineyard in NC. may have a little too much of the latter but still awesome! cold lentil salads on a hot day = win!