High protein tofu planks pan-fried and seasoned. Served on thick, whole grain deli bread, spread with mustard-mayo mix to taste, piled with green leaf lettuce, fresh cut ripe tomato, shaved sweet onion. You can’t beat the fresh taste of a simple fresh veg sandwich. Add a high quality seasoned protein source and you double the pleasure! This super firm vacuum-packed WILDWOOD ORGANIC TOFU fits the sandwich like it was made for it!
Tonight we made two, which left us sufficiently full, happy and satisfied. It was like summer was in the house!
16 oz. pkg. WILDWOOD EXTRA FIRM TOFU, rinsed, patted with towel and cut into 11 equal planks from end to end
1 T. extra virgin olive oil
2 T. A-F margarine
garlic powder to taste
salt to taste
fresh grind black pepper to taste
Mix prepared yellow mustard with your favorite A-F mayo – I used Vegenaise, but JUST MAYO also works well – stir till smoothly incorporated.
fresh lettuce leaves – I used romaine – some dark green and some light green hearts
fresh thinly cut ripe slicing tomato – make sure it’s ripe, otherwise what’s the point?
shaved fresh sweet onion – ultra thin transparent slices
fresh black pepper grind
dried dill weed
1- In large skillet, over medium-low heat, melt oil with margarine.
2- Add tofu planks to skillet, moving them around and turning carefully to oil all surfaces, then add garlic powder, salt and pepper to taste. Stay at the stove when frying tofu so it doesn’t crisp up on the edges to turning to a plastic-like texture. We’re cooking without coating, so we have to be more careful with it – that’s the nature of tofu and the fry.
3- Turn planks over, season second side a little less, but still watch carefully when finishing the fry. When done lift with spatula to board or plate.
4- Use fresh bread or lightly toasted. Spread each piece liberally with mustard-mayo mix.
5- On one bread pile lettuce, tomato, onion, then sprinkle with dill weed.
6- On second slice place 2 planks without overlapping.
7- Close, cut and serve.