Ah, the rediscovery of an old favorite! Perfect for a rainy day; comfort food that is healthful and satisfying.
Baked Tofu Pesto Sandwich with a salad of mixed greens, pears and walnuts. Delicious!
Want to make it? The recipe is Vegan but I can assure you that meat eaters like it too.
*Baked Tofu Recipe:
1 block (package) firm tofu
1/3 cup vegetable stock
3 Tablespoons Soy sauce
1 Tablespoon dark sesame oil
2 teaspoons brown sugar, or honey, or brown rice syrup
1/2 teaspoon granulated garlic
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
Drain and rinse the tofu. Cut into 6 equal slabs. Place the tofu on a clean folded tea towel on a flat surface. Cover with another folded tea towel and place a cutting board or other flat object (cookie sheet) on top. Place a moderate weight on the board (a heavy pot or canned food items) and leave to drain for 30 minutes.
In a baking dish just large enough to hold the tofu, stir together the remaining ingredients. When the tofu has drained, place the slabs in the baking dish with the marinade in a single layer. Place in the refrigerator for a couple of hours. Turn the tofu pieces over half way through the marinating time.
Preheat oven to 400 degrees F (204 C). Place the baking dish uncovered in the oven. Bake for 30 minutes, then turn the tofu over and cook for an additional 30 minutes. The liquid should be completely absorbed and the tofu should have a nice dark "crust."
You can eat this immediately or it keeps in the fridge for a few days.
*Recipe adapted from The Complete Vegan Cookbook by Hadler & Toomay.
To make the sandwich I use a sprouted grain english muffin that is hearty and delicious but, you can use a roll or bread of your choice.
I toast my bread, spread with pesto (I am not including a recipe for pesto since there are thousands available, easy to find if you don't already have your own recipe). Add the baked tofu, a thick slice of a good tomato, some avocado and ta da!
Other additions that are tasty: Sweet bell pepper, sprouts, grated carrot, lettuce, etc.
I paired this with a nice salad of mixed baby greens, sliced pear, and walnuts with a simple vinaigrette.