Tofu Breakfast Sandwich, a la New York Deli

[Brittain]

I had all of my friends over, and I made this for breakfast. Everyone was talking about how good it was, and I directed them to this recipe. I wish that schmalz_liquor would post more recipes!

[_melodic_]

This was just amazing! I was impatient and only let the tofu marinate for 3 hours or so but it still came out very yummy. I also used cream cheese that was thickened with tofu and sweetened with sugar (it was left over batter from a tiramisu I made) and I think it really added to the taste.

[carrot_wench]

woah..I can't believe I forgot to review this one!
 This is an excellent way to prepare tofu, and the marinade ingredients created such a wonderful flavour...I highly recommend this recipe to introduce tofu to any naysayers or skeptics--I know too many people who refuse to eat tofu because of bad experiences with improperly cooked, squishy, bland tofu. }:P
THIS is anything but bland!

I used red wine vinegar, a bit more than a dash of onion powder, and about 1/4 teaspoon of curry powder since I didn't have turmeric.   For the tofu, I froze it, thawed it out, and pressed it for about 20 minutes before putting it in the marinade...I think the freeze-thaw-press method is the best way to give tofu a good, hearty texture AND let it really absorb the flavours.  It ended up marinating for almost 48 hours total, but I'm sure it wouldn't need all that time...

I decided to bake the tofu in a 375 degree oven for a few (perhaps 10ish?) minutes before browning it in a skillet.  All I added to the toasted bread was a bit of veganaise and a few slices of tomato, and viola!  tofu sandwich heaven.
I ate mine for dinner with steamed brussels sprouts instead of the coffee, and I left out the cigarette.  ;-)

great recipe!  Thank you, Schmaltz_Liquor!

[queen bee]

i made this for breakfast today, and it was good stuff!  planning in advance would obviously be a plus; i didn't have any frozen tofu on hand and just pressed the water out of what i'd bought, so i think i'd prefer the texture of the frozen stuff, but anyway:  def gotta cut this stuff with some water!  for reals!  my marinade was barely a liquid without adding water, although the extra liquid was completely worth it for the pan-frying portion of preparation.  i copped the carrot wench step and baked mine for a bit before slappin in the pan, but - again - my tofu wasn't of the frozen variety and could have been crucified by the straight-to-pan step.  on easter sunday, nonetheless.

i think this is worth trying again, frozen-style.  thank you!

[towergirl]

OH MY! This is one of the best sandwhiches I've ever had. I don't think I've ever made a tofu sandwich before. I love Tofu and I love sandwiches though! This is crazy good! I ate mine with ketchup and a lil cayenne pepper. I had to use a little water in the marinade. Thank you so much for this recipe!  I love it!

[queen bee]

okay, i finally got this to the texture i like.  i used frozen tofu, let it marinate for two days, and then baked it for about 25 min. at 375 F.  it's def not as gooey as the fry w/all the marinade version, but that's okay, b/c the heated cream cheeze w/green onion option takes care of the goo factor.  and i like adding a thick, fat slice of tomato, too.

freakin delish!

[brookeisthebest]

this sandwich was so good! i used an english muffin with tofutti cream cheese, green onions and then at the end i added tomato slices. i'm glad i used more tofu because it turned out perfectly and i loved the flavor. i can't wait to make this again, only next time i will eat it on the run in tin foil. that sounds more fun! 

[O Kearney]

best replacement for an egg sammich ever! i drained the tofu "squeeze style" as much as i could and let it marinate for 2 days. great recipe...so simple

[erinmonster5]

This was wonderful!  And I actually marinated the tofu for a full 24 hours, which is rare for me, considering I usually don't know what I want for dinner until its dinner time.  But it was totally worth it!  I've never had tofu taste so un-tofu like.  Loved it!

[wayneshep!]

Does this make enough marinade for a full block of tofu?... Maybe 2 sandwhich size slabs b/c i really want this for breakfast soon but i don't want to double the recipe and make too much... plus i plan on just baking the tofu so i don't need all the extra marinade.

[wayneshep!]

This was crazy amazing good!  And surprisingly low in calories... I used nasoya lite firm tofu the whole block and the marinade was enough to cover both pieces of tofu (cut it in 1/2 long way) and the total for my sandwhich not counting bread and vegan mayo was about 280 calories!  I used 2tbsp vinager and the yeast although I did use 3 tbsp wasn't the weight of the serving size on the nutritional facts so it was less cal.  Ohhh and I baked mine at 450 F for about 20 -25 flipping them once.  Amazingy good!

[JessaCita]

I totally forgot to review this recipe... It's incredibly delicious! I'm about to marinate some tofu now so we can have this for dinner tomorrow & I can't wait!

[Astrani]

Really, REALLY good. I've made this two mornings in a row, with a couple slacker's changes... didn't want to wait for the tofu to freeze and press and marinate, so I just pressed one block of extra-firm tofu for 30 minutes or so before slicing into 6 pieces. (The center stayed nice and fluffy that way, it was very good!)

I also doubled the vinegar, added a teaspoon of vegetable oil to the marinade instead of adding it separately to the pan, reduced the turmeric to a sprinkle (personal preference) and just dipped each slice to coat on both sides and dropped them in the pan like that. Spooned the leftover marinade over the slices... it made just enough to cover them all quite generously.

Even without marinating overnight they are awesome, and it's stupidly easy to whip up on short notice. Hubby (who is not a vegetarian, just uncommonly tolerant) woke up to the smell of these cooking and practically wafted out to the kitchen cartoon-style. He raved about the taste, too. Four very enthusiastic thumbs-up from this house. Thanks!

[JessaCita]

I totally forgot to review this recipe... It's incredibly delicious! I'm about to marinate some tofu now so we can have this for dinner tomorrow & I can't wait!

Forgot to add that this is definitely WAY better if you use frozen/thawed silken tofu. I have tried it that way a few times, and just once using firm (not frozen) tofu, and it's so much better using the silken/frozen stuff. Good either way, but mind-blowing using silken! I actually served this to two meat-eaters who claimed to not like tofu - and they loved this! One said, "I thought I didn't like tofu because it's always been really bland when I've tried it... But I guess I do like it! This is awesome!"

So good.