I've had a very busy few months taking a few community college classes, but now they are over and I find some time to blog... and finally cook - something that has been on the back burner.
I've been on a sandwich kick of late, so it seems to be a good place to pick things back up.
This is a Grilled Cuban Tofu Sandwich:
The tofu is cut into slabs and marinated in a mojo sauce. The marinade is made of fresh orange juice, fresh lime juice, oregano, garlic and brown sugar.
The tofu is then grilled and topped with watercress, bread and butter pickles and whole grain mustard. Pretty simple but very flavorful. Press the tofu first for maximum flavor and marinate overnight, but if you can't wait, thirty minutes is fine, but baste the tofu as it grills.
Makes 4 servings
Mojo Marinade:
½ cup orange juice
2 tablespoons lime juice
4 cloves garlic
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon salt
1 (14-ounce) firm or extra firm tofu, pressed 20 minutes
8 slices bread
½ cup shredded vegan cheese or 1/2 avocado, mashed
4 tablespoons whole grain mustard
16 slices bread and butter pickles
1 cup watercress
1. Add the orange juice, lime juice, garlic, oregano and salt to a small blender and blend until smooth. Cut the tofu into 4 slabs (about 4x4-inches) and place in baking dish. Add the marinade and set aside until needed (or at least 30 minutes).
2. Heat a grill pan over medium heat. Add 2 tablespoons of cheese (or avocado) to 4 slices of bread. Spread 1 tablespoon mustard on the other 4 slices of bread. Set aside.
3. Grill the tofu slabs until grill marks appear, about 3 minutes per side. Baste the tofu as it cooks. Add a slab on top of the cheese on the slices of bread. Place one slice of bread with the tofu and one slice of bread with the mustard on the grill pan, cover the pan and cook until the cheese melts.
4. Add ¼ cup of watercress to the tofu and close the open-faced sandwich. Repeat with all the sandwich halves. Serve.
© 2017 Copyright Zsu Dever. All rights reserved.
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