Rachel's Tangy Baked Tofu Ciabatta Sandwiches for Two |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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And it's easy to halve if making just one. I like to make one to eat right then then wrap up the other one for the next day. You can use storebought raspberry vinaigrette or your own homemade, yogurt cheese is also nice to use in place of fresh mozzarella, and the measurements aren't perfect just wing it ;) The hardest part of this is really getting the baked tofu right- and it can eaten hot or cold, I like it better cold :) Ingredients:
2 ciabatta rolls (homemade or store-bought) |
2 slices extra firm tofu (about the same size or smaller than the bread) |
1 teaspoon ground rosemary |
1 teaspoon olive oil |
4 teaspoons raspberry vinaigrette dressing (approx) |
1 cup mesculin mixed greens (approx) |
1/2 avocado, thinly sliced (or 1/4 gigantor avocado) |
4 slices fresh mozzarella cheese (yogurt cheese is also great) |
salt and pepper, to taste |
Directions:
1. Drain the tofu really well and pat it to dry. Assuming you're just putting the 2 big sandwich-sized pieces into a bowl, put in the olive oil and rosemary and toss well to coat.
2. Bake the tofu at 400F in a roasting pan- 10 minutes on each side (total baking time of 20 minutes). Use the broiler to get it harder if you like.
3. Cut the ciabattas in half, you'll have 4 pieces of bread.
4. Brush each piece with about 1 tsp raspberry vinaigrette.
5. Arrange the cheese, greens, tofu, and avocado however you like and put salt and pepper on it if you like.
6. Close the sandwiches, cut in half, and serve with your favorite side dish. I like lentil salads, chickpea salads, and sweet potato fries!
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