Sandwich Delish
1 large zucchini, thinly sliced lengthwise to 6 pieces
salt, to taste
2 tablespoons olive oil, divided
1 pound tofu, thinly sliced lengthwise to 8 pieces
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1 very large tomato (or several smaller ones), thickly sliced
1 loaf French bread, halved lengthwise
Asian chili sauce, to taste (I like Sriracha)
1. Preheat oven to 400 degrees Fahrenheit. Brush both sides of each slice of zucchini with olive oil. Place on cookie sheet and sprinkle with salt.
2. Brush one side of each slice of tofu with olive oil. Place oil side down on a second cookie sheet. Combine soy sauce and garlic powder with remaining olive oil. Brush this mixture on the top of of the tofu slices, until they appear light brown in color.
3. Bake zucchini and tofu until lightly browned and a little crispy, 10 to 20 minutes. Lay tomatoes on 1/2 of bread. Spread chili sauce on the other 1/2.
4. Once the tofu and zucchini are done, place them on top of the tomatoes, close the loaf and cut into four sandwiches.
Source of recipe: Inspired by my CSA box this week.
SO HOW'D IT GO?
this was easy to assemble and quick to make although probs like 20 minutes to prepare everything and 20 minutes to cook it. can't go wrong with soy sauce and garlic =D tried that onion, mustard, veganaise, pickle, and balsamic vinegar sauce and that made them 8-)
oh, and that's right -- we replaced the zuccini w/ summer squash b/c of what was in the fridge and what wasn't
My girlfriend and I made these and they were great. We swapped the soy sauce for a mixture of teriyaki and Datil Dew pepper mustard (has a tangy BBQ flavor that we've been smothering everything in lately here). We let the squash cook down to almost nothing, unfortunately we thought, until we tasted the sammiches and the squash was almost like cheese! We put it on pump + rye swirl, one piece of bread buttered and both spread with a dressing we made for the sammiches while the fillers were in the oven (a pretty perfect time window to make a dressing). That dressing was nursed and experimented with to where, like most dressings we make, I'm at a loss to list off what was in it, but it REALLY made the recipe even more of a win; some of the main things were: *veganaise *olive oil *balsamic vinegar *raw garlic *yellow mustard *datil dew mustard *relish *raw onion *some PEACH jam, surprisingly -- we lamented that we did not have a single red raspberry b/c it wld've been another nice touch *the usual (a whole buncha spices). It wound up tasting like a sweet/tangy thousand island mustard waterfall or something.
This sounds (as the title states) delish! I'll definitely be referencing this recipe next summer when the zucchini starts growing for a quick, easy meal.