Tofu-riffic Dinner

Tofu: You either love it, or you hate it.

Or maybe you've never even tried it.

"Tofu, Kylie? Really? You expect me to eat a spongy white block of protein? Thanks, but no thanks. You keep your hippy-granola-bird food, and I'll keep my stick-to-your-ribs goodness."

Oh, no you don't. You're not going to get away with that kind of talk around here, friends.

I'll admit: Tofu was never my favorite amongst health foods. I always enjoy it in restaurants (thinly sliced, marinated, and baked or fried [!] until crispy). And of course I've always loved it in desserts (Whipped with melted dark chocolate? Tofu pudding here I come.).

Unfortunately, I always flopped when I tried to re-create the tofu-rrific dinners I gobbled up in restaurants. My fatal flaw? Not pressing the liquid out first. How foolish of me.

For tonight's dinner, Adam re-created the tofu sandwich he ordered at the Quiet Storm on Saturday. For the first time in the Hungry Spoon kitchen, we pressed our tofu. The result? Thinly sliced, perfectly marinated, sesame-seasoned tofu. While it still doesn't match up to the fried stuff (and in what alternate universe would it?), it provides a scrumptious, nicely textured, protein-rich addition to to a mile-high sandwich.

The non-optional condiment for this sandwich? Homemade guacamole with lots of garlic. That's right: mashed avocado, minced garlic, and a dash of lime juice. So simple. So necessary.

Friends, give tofu a try. As the queen of massive, messy, fork n' knife vegetarian sandwiches, I promise you won't go wrong with this one.

But then again, you can't go wrong with tofu n' chocolate either :)

Do you like tofu? What's your favorite way to eat it?

Sesame-Soy Tofu-rrific Sandwich

(Adam's recipe)

Marinating the tofu in a sesame-soy marinade transformed it into a flavorful protein-packed sandwich filler. Top with all your favorite sandwich fixins'. Just don't forget the guac!

Ingredients:

Tofu and Marinade:

• One 12 oz. package of tofu, extra firm
• 1/3 cup soy sauce
• 2 tsp. sesame oil
• Garlic powder to taste
• sesame seeds

Guacamole:

• 1 avocado
• 2 cloves of garlic, minced
• 2 TBSP diced onion
• 2 TBSP diced tomato
• splash of lime juice
• sprinkling of cumin

Sandwich Stackers:

• 1 green bell pepper, sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• a little olive oil
• Sliced tomato
• Bread or buns
• Optional: Swiss cheese

Directions:

1) To prepare the tofu, slice thinly (about 1/4 inch thick). Place tofu on a clean kitchen towel and gently press to eliminate extra liquid. Repeat again with another clean towel (until tofu is dry to the touch). Combine marinade ingredients in a baking dish. Place tofu in a single layer in the baking dish. Cover and refrigerate at least one hour (we left it all day while we were at work).

2) When you're ready to cook, preheat oven to 375 degrees (or higher? We did 375 degrees today, but next time we may go up 25 degrees), and lightly spray a baking sheet with cooking spray. Place tofu in a single layer on the baking sheet (discard marinade/extra liquid). Bake for 10 minutes. Flip the tofu onto the opposite side, sprinkle with sesame seeds, and continue baking for 10 additional minutes.

3) To prepare guacamole, peel avocado and mash in a bowl, add remaining ingredients and stir until combined.

4) To prepare pepper and onions, heat a little olive oil in a skillet over medium heat. Add bell pepper, onion, and garlic, and saute until softened and lightly browned ( about 5 -8 minutes).

5) Slice bread. Top each piece with one slice of Swiss cheese (if using) and toast bread in a toaster oven.

6) To assemble sandwiches: Layer your bread with guacamole, sliced tomato, tofu slices, and sauteed pepper and onions.