As promised! So if you saw my last post, I know you’ll just be dying of impatience, desperately wanting to see what it is that I used that lovely pressed tofu for! 😉 Well here it is – a sandwich! But this ain’t no ordinary sandwich folks, give it a go and you’ll see why.
Makes: 2 sandwiches
- 4 slices of nice crusty bread (I used a walnut bread, so good!)
- 1 block firm tofu, drained and pressed and then cut into four pieces
- Approx. 3/4 cup cornstarch
- 1 zucchini, sliced thinly lengthways
- 1 yellow or red pepper, sliced thinly
- 1 tomato
- 1 avocado
- Salt and pepper
Method:
Start with the veggies. Pre-heat the oven at 200C/400F/gas mark 6 and line up your sliced zucchini and pepper on a baking sheet. Brush with a little olive oil and place in the oven for around 10 minutes or until they soft and brown around the edges.
Like this!
Now, lay out a layer of cornstarch on a plate and place a slice of the tofu on it. Coat all the tofu pieces with plenty of cornstarch and set aside – there is no need to dredge them in milk first as the natural moisture of the tofu will suffice. Sprinkle them with a little salt.
Heat about two tablespoons of oil in a pan on medium to high heat. Fry the tofu on both sides until golden brown. This may take about 7 or 8 minutes on both sides, just watch them carefully. The coating will become lovely and crispy.
When they are done, cut each piece diagonally so they fit better on the sandwich.
You can see here the benefit of pressing the tofu before-hand. It remains firm through cooking and when you bite into it, the texture is just perfect! Now you’re ready to assemble!
Start with the veggies…
…and then the tofu cutlets…
…then the tomato and avocado! Sprinkle with salt and pepper and you’re done.
I’m telling ya… crusty bread, creamy avocado, crispy tofu, juicy veggies – try this today!! Happy Vegan MoFo-ing everyone!
An Ode To Mung Beans 
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