I’ve got a thing for tofu snuggled between two pieces of bread and have offered a few variations (Muffaletta w/ Smoky Tofu; Tofu Salad Sandwiches; The Virtues of Baked Tofu) here already – so what’s one more? This sandwich contains flavors that I return to again and again in my cooking and is accompanied by the always-welcome creamy avocado, juicy tomato and peppery red onion.
What I posted one year ago today: Rice and Beans with Greens and Artichoke Hearts
Spicy Baked Tofu Sandwich
Makes 4 sandwiches
1 16 oz. block tofu, cut into 8 thick slices
1 cup vegetable broth
1 tsp. chipotles in adobo sauce (I puree mine)
1/2 tsp. paprika, smoked or otherwise
1 tsp. cumin
1 tbsp. soy sauce
dash Liquid Smoke
1 tbsp. tomato paste concentrate (I use the stuff in a tube – wonderful)
1 tbsp. white miso paste
1 tbsp. pure maple syrup
juice of 1/2 a lime
2 cloves garlic
dash ground black pepper
handful of cilantro, chopped
dash cumin, chile powder, coriander and black pepper
glug of Chipotle Tabasco
some chopped red onion
1 big tomato, thinly sliced
8 slices whole grain bread, toasted
Make the tofu:
The tofu…The first time I made this I didn’t take the time to press/freeze/press the tofu. What I ended up with was a rather bland sandwich – more tofu than spicy. The second time I pressed the *!@$ out of the tofu, cut it into 8 slices, froze the slices, thawed them and pressed again. Yes, you just end up soaking the tofu in the marinade, but the spicy liquid gets into the tofu and isn’t diluted by – - tofu water. End of speech about pressing/freezing/pressing. You now know where I stand on the matter.
Mix all of the marinade ingredients in a shallow baking dish. Add the slices of tofu, flip them, and then let soak for a few hours or overnight.
Preheat the oven to 425F and bake the tofu, turning once or twice, until deeply reddish-brown and crispy on the edges. Add more vegetable broth if needed. I prefer the tofu to be very firm throughout – but bake it to your textural liking.
Make the guac:
Meanwhile, prepare the “guac.” In a small bowl, lightly mash the avocado and mix in the cilantro, spices, lime juice, Tabasco and red onion. Let the guac sit for a while to let the flavors develop.
When the tofu is ready, assemble the sandwiches by piling the guac, tofu and tomatoes on the whole grain bread. Slice and serve.