Eggplant and Tofu Sandwich
1 round slice of eggplant (Julienned)
1 thin slice of extra firm tofu, drained and pressed (enough to cover bread)
3 white button mushrooms (minced)
1 clove raw garlic (minced)
2 slices of bread (toasted)
1 tablespoon butter
1 teaspoon soy sauce
dash of salt
dash of pepper
1 teaspoon yellow mustard
3 dashed of parsley
In a frying pan, on medium-low heat, melt half of the butter. Place eggplant strips, minced garlic, and minced mushrooms into the pan and allow it to cook until tender. Add pepper, parsley and salt then, set this aside.
Wipe out your pan and put the rest of the butter and the soy sauce into it over medium heat. Take the drained and pressed slice of extra firm tofu and cook it until brown on each side.
Take the two slices of toasted bread and on one slice place eggplant mixture and top with tofu. On the other, spread yellow mustard. Put together and ENJOY!
This was such a great sandwich, it would be perfect with tomatoes.
SO HOW'D IT GO?
Mmmmmm this recipe was delicious! ;)b I had some leftover tofu from a previous day and also some eggplant, so this was super quick and easy to make! I also added a slice of heirloom tomato and some fresh spinach, très bon!!!
I must amend my last statement. I completely forgot the mustard. Tried it again today and it was great.
I think perhaps I messed mine up by not using the right amount of tofu, mushrooms, etc. I think the recipe would be greatly improved by describing how thin the tofu should be, how much salt to use, how much pepper to use and how much parsely. Next time I'll try it with Oregano as another person suggested. I think the idea is wonderful; it just came out bland because the spice amounts and tofu amount wasn't specific enough. I'd definitely try it again with more specific instructions.
I really like the yellow mustard with this sandwich. Great idea!
It was a perfect lunch for me and some friends.
Really great sandwich. Wish I had one right now. Perhaps I'll make another tonight too. Yummy.