Is there anything more satisfying to a hungry stomach than a hot, toasted sandwich loaded with hearty fillings? I am hard pressed to think of many things better at this particular moment as my mouth is watering due to the scrumptious aroma filling my home.
This is a recipe for a sandwich that will please any man (or woman quite frankly) in your life that thinks tofu is for the birds. This sandwich rocks! It is hearty, healthy, and loaded with bold flavors! I made it for myself originally, but I must say the name certainly proved true to its flavors and is “bachelor” approved! Ken ended up wanting one ( I happily obliged and made his) and now it has become a classic. We will be making it again this week!
I snagged the recipe from a cookbook my soon to be mother-in-law gave me for Christmas. It’s called This Can’t Be Tofu by Deborah Madison and so far the book has stayed faithful to its name too! I tweaked the recipe a bit to work with the marinade and spices I had at home, but my version stays pretty true to her original recipe. Between the toasted grain bread, savory glazed tofu, and grilled mushrooms and onions, this is a sandwich for the books!
- 1 block extra firm or firm tofu
- 6 tbs Dale’s Steak Seasoning (vegan Worcestershire or soy sauce would work too)
- 8 oz. sliced mushrooms (crimini, baby bella, etc. any kind will work)
- 1 medium yellow or white onion, coarsely sliced
- 4 slices vegan grain bread
- 2 tsp mustard
- 5 tbs olive oil
- Salt and pepper
- Heat a cast iron skillet on medium heat
- Drain your block of tofu. Slice into ½ inch thick triangles. Lay on a paper towel or two and pat to get some moisture out. You do not need to worry about making them really dry as the cooking process will do that for you.
- Once the skillet is hot, add 3 tbs of olive oil and spread it throughout the bottom of the pan. Add half of your tofu triangles. Drizzle 1 ½ tbs Dale’s Steak Seasoning or your marinade of choice onto the tofu triangles. I started off using a baster but accidentally burned it by touching the bristles to the cast iron skillet….silly me. I found using a spoon to place a few drops on each triangle worked just as well. Let the tofu sauté for about 6 minutes.
- While tofu is cooking, add the remaining olive oil, mushrooms, and onions to another pan and sauté on medium heat until softened through. Add salt and pepper to taste.
- After 6 minutes on one side, flip tofu triangles and add another 1½ tbs marinade. Cook for another 6 minutes or so. The marinade should have cooked onto your tofu and they should be browning and have a nice glazed look.
- Remove triangles and set aside. Repeat process with other half of your uncooked tofu triangles.
- While tofu is finishing up, toast your 4 slices of grain bread. Put ½ tsp mustard on each slice.
- Assemble your sandwichbread, tofu, mushrooms and onions, bread. Enjoy!
- Additional Options would be to add horseradish, lettuce, tomato, vegenaise…the options are endless. Maybe even a little pepper jack daiya cheese?