Zesty Tofu and Roasted Vidalia Sandwich W/ Spicy Sunshine Spread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Go on: drool. I certainly am from this sandwich. My first contribution to RSC4 Ingredients:
3 ounces tofu (can be leftovers from the night before) or 3 ounces tempeh (can be leftovers from the night before) |
1 tablespoon light soy sauce |
1 tablespoon spicy brown mustard (scant) |
1 vidalia onion, sliced into rings |
black pepper |
2 1/8-2 1/4 teaspoons curry powder, divided (2 tsp, then rest) |
2 1/8-2 1/4 teaspoons cayenne pepper, divided (2 tsp. then rest) |
5 large baby carrots, steamed, mashed |
1/2-1 tablespoon fresh orange juice or 1/2-1 tablespoon lemon juice or 1/2-1 tablespoon lime juice |
spinach leaves |
alfalfa sprout (optional) |
crusty bread |
Directions:
1. Preheat oven to 450*F.
2. Mix together soy sauce and mustard.
3. Dip tofu or tempeh in mixture and let sit (no need for long marinating).
4. Sprinkle both sides of the vidalia with black pepper, 2 tsp curry, and 2 tsp cayenne.
5. Roast to desired color and crispness (around 10-20 minutes on each side).
6. Mix together mashed carrots with OJ, 1/8-1/4 tsp curry and 1/8-1/4 tsp cayenne Once finished roasted, turn down to 200*F.
7. Place tofu, bread inside with onions to heat up and to crust the bread.
8. Once heated and toasted, take bread out, spread both slices with carrot mixture Arrange spinach on the bottom slice.
9. Press sprouts on the top slice.
10. Remove heated tofu and place on top of spinach.
11. Remove onions and place on top of tofu.
12. Press top slice alfalpha/spread-side down.
13. Devour.
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