1 large zucchini, thinly sliced lengthwise to 6 pieces
salt, to taste
2 tablespoons olive oil, divided
1 pound tofu, thinly sliced lengthwise to 8 pieces
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1 very large tomato (or several smaller ones), thickly sliced
1 loaf French bread, halved lengthwise
Asian chili sauce, to taste (I like Sriracha)
1. Preheat oven to 400 degrees Fahrenheit. Brush both sides of each slice of zucchini with olive oil. Place on cookie sheet and sprinkle with salt.
2. Brush one side of each slice of tofu with olive oil. Place oil side down on a second cookie sheet. Combine soy sauce and garlic powder with remaining olive oil. Brush this mixture on the top of of the tofu slices, until they appear light brown in color.
3. Bake zucchini and tofu until lightly browned and a little crispy, 10 to 20 minutes. Lay tomatoes on 1/2 of bread. Spread chili sauce on the other 1/2.
4. Once the tofu and zucchini are done, place them on top of the tomatoes, close the loaf and cut into four sandwiches.
Source of recipe: Inspired by my CSA box this week.