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Archive for September 17th, 2008

Here’s another winner from Mollie Katzen. We had this for dinner, and it was filling and satisfying, but it would also make a great lunch. In her original recipe, the tofu is not pan-fried. I modified this and decided to dip it in egg and coat it in panko breadcrumbs and fry it on both sides. It gave the tofu a nice crispy outside, and all in all, this was a very delicious sandwich. Enjoy!

Grilled veggie & tofu sandwich

a little sesame oil for sauteeing

1 small red onion, thinly sliced

1 small bell pepper, in thin strips

salt and pepper, to taste

8 slices whole grain bread (I used Trader Joe’s Artisan Whole Grain)

Chinese Mustard (recipe to follow)

1 egg, beaten

1/4 cup panko breadcrumbs

1 cake of extra firm tofu, sliced into four slices

recipe for Chinese mustard:

2 tablespoons dijon mustard

2 teaspoons sesame oil

1 teaspoon cider vinegar

1 teaspoon sugar

a little bit of freshly minced cilantro

To make the mustard: combine all the ingredients. Set aside.

Heat a little oil in a small skillet. Add the onion and bell pepper, sprinkle lightly with salt and pepper, and saute over medium heat until the veggies are tender. Removed veggies to a plate and set aside.

Dip the tofu slices first in the egg and then in the breadcrumbs, coating on all sides. Brown the tofu on both sides in the same pan that you sauteed the veggies. Remove from heat.

Lightly toast the bread, and spread each slice with Chinese mustard. Arrange the sauteed veggies and slices of tofu on 4 of the slices, and place the remaining mustard-spread bread on top. 

Place the sandwiches on a lightly oiled skillet and lightly brown on each side. Serve hot. Makes 4 servings

 

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