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Monday, August 5, 2013

Sweet & Savory Roasted Tofu Sandwich

The Sweet  & Savory Roasted Tofu Sandwich might not win any beauty contests but the open faced sandwiches are so tasty that it doesn’t matter what they look like! Pairing tofu with jam might sound pretty strange but trust me it works wonderfully in this easy sandwich. To make this dish, sliced strips of tofu are marinated overnight in a delectable sauce of balsamic jam, soy sauce, ginger, herbs, and more. After absorbing all the delicious flavors of the marinade, the tofu is coated in even more flavor with a Dijon and herb glaze. The glazed tofu strips are then roasted until perfectly crisp on the edges and piled onto gluten free bread for a unique and amazing sandwich.  Be sure to plan ahead before making this recipe so you have time to marinade the tofu overnight.
I realized as I was writing this post that it is a pretty similar method to my recipe from last month for  Tamarind Glazed Tofu Steaks,so if you like this recipe, you should definitely try the Tamarind Glazed Tofu Steaks!

Sweet & Savory Roasted Tofu Sandwich
Gluten Free
Serves Two (Makes Two Open Faced Sandwiches)
Click Here for Printable Recipe

1 (12 ounce) block lite firm tofu ( I used Mori-Nu )
1/4 cup Double Berry Balsamic Jam
2 teaspoons gluten free soy sauce
1 teaspoon balsamic vinegar
1/2 teaspoon extra virgin olive oil
2 teaspoons fresh ginger root, grated
1 garlic clove, minced
a few sprigs of fresh thyme leaves
a few sprigs of fresh rosemary leaves, finely chopped
Salt & Pepper
Dijon Glaze:
2 tablespoons Dijon Mustard
1 teaspoon balsamic vinegar
1 teaspoon vegetable broth (or water)
1 teaspoon gluten free soy sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried parsley
1/2 teaspoon paprika + more for sprinkling on top of tofu
dash of ground cayenne (adjust according to desired heat level)
Salt & Pepper
4 slices light gluten free sandwich bread ( I like the kind by Ener-G )
Fresh parsley, chopped
Hot sauce, to taste

1. In a small bowl, stir together all marinade ingredients until combined, then set aside.

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2.  Carefully remove tofu block from packaging and place widthwise  on a paper towel lined cutting board. Pat entire block with paper towels to remove some of the moisture. Slice block into 10 slabs, then cut each slab in half so you have 20 thin strips.

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3. Spread about half of the marinade on the bottom of a tupperware container large enough to hold the tofu strips in a single layer. Alternatively, use two smaller containers and spread about 1/4 of the marinade on the bottom of each container (this is what I ended up doing so it would take up less room in the refrigerator).

4. Arrange tofu strips in a single layer on top of the marinade in the container (s). Scoop the remaining marinade on top of the tofu strips, ensuring that they are coated on all sides. Place lid on container, transfer to fridge, and let marinade overnight.

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5. Once the strips have marinated and you’re ready to bake them, preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

6. Stir together all ingredients for the Dijon Glaze in a small bowl until combined.

6. Remove tofu from container and place strips side by side on baking sheet. Use a spoon or pastry brush to coat tops of tofu in Dijon Glaze (be sure to save about half of the glaze for the other side but there should actually be extra glaze). Transfer baking sheet to oven and roast for 15 minutes.

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7.  After 15 minutes, remove tofu strips from oven. Spray tops of tofu with olive oil spray, then use a small spatula to flip each piece. Next, brush with remaining Dijon glaze, reserving about 1 tablespoon of the Dijon glaze for assembling the sandwiches. Sprinkle tops of tofu strip with paprika, then return tofu to oven.

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8. Roast tofu for 12-16 minutes more, or until edges begin to crisp and strips feels firm in the center.

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9. To build sandwiches, lay bread slices flat on work surface. Divide the reserved Dijon glaze between the bread slices, then arrange 3 tofu strips on each slice of bread. Sprinkle each piece with a few sprigs of parsley.

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10.  Stack two more tofu strips diagonally on each bread slice. Drizzle with sandwich with hot sauce and garnish with a few more sprigs of chopped fresh parsley. Place two sandwich halves on each plate and enjoy as an open faced sandwich!
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Nutrition Information--approximately 235 calories per serving (1 open faced sandwich)

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