Marinated Tofu Sandwiches

A day late, but as promised... Tofu Use #1: Marinated Tofu Sandwiches.



First of all: don't be scared. Tofu isn't all that strange, and it can be delicious when flavored well. If you really are apprehensive about tofu, go to a good Asian restaurant and order it there first, to experience it cooked well, and see if you like it. Trust me... you will! Tofu is an excellent and very healthy source of protein, and is extremely underrated!

Marinated Tofu Sandwiches:

1 block tofu (not silken, just normal, regular tofu that comes in a tub with a peel-off plastic top, usually located in your produce section near the bagged salad mixes)
1/2 c. soy sauce (use low sodium if you like)
1/4 to 1/2 Tsp. crushed red pepper flakes (depending how much spice you can take)
1/2 Tsp. garlic powder
1/2 Tsp. onion powder
1/2 tsp. ginger powder
1 Tbsp. oil
8 slices whole-grain bread, toasted
1 ripe red tomato
4 leaves green-leaf lettuce
alfalfa sprouts
garlic mayo
4 slices provolone cheese



Tofu has a lot of water in it, so slice the tofu lengthwise into 4 sandwich-sized slices, and stack each between two layers of paper towels on a plate. Place another plate on top and weigh it down with something (I used the doggie cookie jar). Let the paper towels absorb water from the tofu for at least 30 minutes, then remove from the paper towels and discard the towels.



In a small bowl, combine the soy sauce, red pepper flakes, garlic powder, onion powder, and ginger powder. Carefully place the tofu slices into a shallow dish and pour the marinade over the slices. Turn the slices over, and allow to sit at room temperature for about 10 minutes. Turn the slices over again, and again allow to sit for 10 minutes.



Meanwhile, heat 1 Tbsp of oil in a skillet over medium-high heat. Remove the tofu slices from the marinade and place on paper towels briefly to absorb excess marinade from each side. Place the slices of tofu into the skillet and sear until browned on each side. Be sure you turn the tofu gently, as it is fairly fragile.



I like to make these sandwiches with two slices of toasted whole-grain bread, a little garlic mayo, 1 slice of ripe tomato, 1 leaf of green leaf lettuce, a small handful of alfalfa sprouts and a slice of provolone cheese, but feel free to experiment with whatever you think would taste good!