Categories: Sandwiches
Ingredients
- 1-pound block of organic extra-firm tofu (find one that is not too dry)
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- For the marinade:
- 3 tablespoons soy sauce, preferably tamari
- 1/2 tablespoon minced ginger
- 1 garlic clove, minced
- 1/2 tablespoon minced shallot
- 1/4 teaspoon cumin seeds, lightly toasted and ground
- 1/4 teaspoon minced jalapeño
- 1 1/2 tablespoons honey
- 2 1/4 teaspoons lime juice
- 1/2 teaspoon lime zest
- 3 tablespoons canola oil
- 1/2 generous bunch cilantro, finely chopped
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- For the grilled corn relish:
- 1 large ear white corn
- 1/4 large red bell pepper, roasted
- 1/4 large yellow bell pepper, roasted
- 1/4 generous bunch cilantro, finely chopped
- Pinch of cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper to taste
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- For each sandwich:
- 1 4-ounce slice of tofu
- 1/4 large or 1/2 small Hass avocado, thinly sliced
- 1/2 to 3/4 cup corn relish
- Sliced heirloom or good roma tomatoes, in season only
- 2 slices seeded sandwich bread
- About 2 teaspoons Vegenaise
Directions
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Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
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Preheat the oven to 375 degrees. Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
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Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and allow to cool.
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For the corn relish, grill the corn until it colors lightly. Remove the kernels from the cob. Peel, seed and dice the roasted pepper and toss with the roasted corn and remaining relish ingredients in a medium bowl. Taste and adjust seasoning.
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For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a slice of baked marinated tofu. Fan thin slices of avocado over the tofu. The avocado helps the relish adhere to the sandwich. Top the avocado with relish – they use about 3/4 cup at FOOD, but 1/2 cup will work – and in season top the relish with slices of heirloom or good roma tomatoes. Top with the second slice of bread. Serve with a baby greens mix that includes some arugula. Some of this can go on the sandwich.
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Yield: 4 sandwiches.
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Advance preparation: The marinade and the corn relish both keep for 2 days in the refrigerator.
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Nutritional information per sandwich: 477 calories; 27 grams fat; 3 grams saturated fat; 9 grams polyunsaturated fat; 14 grams monounsaturated fat; 0 milligrams cholesterol; 44 grams carbohydrates; 9 grams dietary fiber; 496 milligrams sodium; 20 grams protein