Monday, February 16, 2009

spicy tofu sandwiches, cabbage slaw, roasted potatoes

A re-worked version of the spicy tofu sandwiches we made back in September.

1 roll french bread, cut in a V and hollowed out
1 cucumber, sliced on a bias
1/2 an avocado, sliced
1 block tofu sliced into 1/2" blocks
1 cup of your favorite BBQ sauce
1 Tbsp of Tapatio, if you like it spicy!
Cooking spray

Pan sear both sides of the tofu in a pan on medium-high heat. Add BBQ sauce and hot sauce. Turn heat to low and simmer for 15 minutes. Place on roll with all of your fixins' and get down!

Served with a side of simple roasted fingerling potatoes, baked at 350 degrees for 30 minutes, then tossed with salt & pepper; and a cabbage slaw with peanut butter soy vinaigrette.

Peanut butter soy vinaigrette:
4 Tbsp canola oil
2 Tbsp sesame oil
3 Tbsp rice wine vinegar
3 Tbsp apple cider vinegar
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp peanut butter
2 tsp salt
2 tsp red pepper flakes

Cabbage slaw:
1 head of green cabbage, shredded
1/2 a red onion, julienned
1 bunch cilantro

Shake all vinaigrette ingredients together in a glass jar. Make about 12 ounces of vinaigrette. Pour desired amount over a salad of thinly sliced green cabbage, red onion and minced cilantro. This makes enough for 6 large portions of slaw.

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