Tofu Sandwich in a Hurry

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Recipe submitted by caitanya@cphl.mindspring.com

Tofu Sandwich in a Hurry

Ingredients (use vegan versions):

Tofu
soy sauce
tumeric
cayenne
hing*
sucanath**
salt
water

Directions:

*hing is also called asafetida and is found in Indian food stores You can eliminate it if not available.

**sucanath is a natural vegan sugar found in health food stores, if not available, use brown vegan sugar

Use extra firm tofu. Drain and cut into sandwich sliced pieces. Lay out on cutting board and sprinkle the spices (very sparringly on each slice. In frying pan, add 1/4 cup soy sauce and 1/3 cup water. Bring to a boil. Then add the tofu slices, laying the spiced side down. Then sprinkle the sucanath on top. Cook on med-low, each side for about 2-3 mins, Store in air tight container in fridge. Lunch sandwiches to last for the week!

Serves: 6.

Preparation time: 10 minutes.

Nutrition Information: Tofu is high in calcium and protein. It is also recommended for low-fat diets. This is a good meat substitute.

This is fantastic!! I just used some tamari and garlic and lightly fried the slices on each side and it was fantastic!! I actually think spreading the mixture on rather than marinating gives it a lighter flavor that is really nice.

Archived comment by: laura

This sounds really good, but would you just eat it on its own or with vegan bread? After all, it is a sandwich...

Archived comment by: lisa

I was hanging around with some Indian monks and they use hing (or asafetida) as a substitute for garlic, because they don't eat onions, mushrooms, or garlic. It smells very similar to garlic powder too.

Archived comment by: tikkel

Deeelicious! I sliced my tofu really thin, and browned it until it was on the verge of being crispy. Followed the directions almost exactly, utilizing brown sugar instead of the sucanath, but not realizing I could've used garlic instead of the hing (I will next time, I guarantee! Tongue

I am a garlic FIEND!) This was so tasty, I stole a slice from the pan and devoured it ... I think I will need to make more, and layer it up a little thicker on my next sandwich!! Serving suggestion: on sandwich bun of choice (mine was onion, MMM) with a little mustard on one side, and lettuce, tomato, mayo on the other.

Archived comment by: quirky

Lovely. I ate it with a bit of mustard and some hot chopped peppers. Mmmm. I will try it with a bit of hummus next time. Or avacado. Good stuff.

Archived comment by: mikalaaa

I just had this for lunch literally 3 seconds ago. This is amazing! To prove how good I really think this is... Some of it fell onto the floor and I still ate it! Had it with romaine and vegenaise. I cooked it for quite a while longer, I like my tofu well done!

Archived comment by: brachypelmic

Well, I didn't exactly follow the recipe, but what I did turned out really well, so here it is: I sprinkled the tofu slices with quite a bit of tumeric and cayenne (and next time I think I'll use even more cayenne, I was expecting it to be spicy and it wasn't) and then cooked them in a random amount of water and soy sauce (I don't measure anything) to which I added a healthy squirt of lemon juice, about a cloves worth of crushed garlic (that could have been upped too) and a few tablespoons of olive oil. I omitted the brown suger or whatnot because I don't really like sweetness in my sandwiches, I thought it was fine without. I cooked it for roughly the time specified, it turned out really juicy which I liked but next time I may up the cooking time and try to get them crispier. Served on rolls with lots of veganaise (I'm addicted to that stuff) with a glass of organic lemonade. AMAZING.

Archived comment by: aprestia

Asafoetida, is made from the gum resin that comes from the sap that oozes from the roots and stems. The plant is a member of the fennel family. When its cooked, it has a taste similiar to that of garlic, which is used regularily in Indian cooking, in addition to garlic and onions. Its particularily useful to Indians of the Brahmin caste, or Jains, as they can't eat root vegetables. Its primarily grown and cultivated in areas of Iran, Afghanistan, and some parts of Kashmir. Asafoetida or hing has been used centuries for its medicinal qualities. People have been using it to remedy problems from nervous, respiratory and digestive conditions. Its a key ingredient used in Chinese and Ayurvedic practices, and has even been used to treat parasitic worms, and flatulence!

Archived comment by: poodiesgirl