Friday, October 4, 2013

Lemon Pepper Tofu Sandwiches and Oven Roasted Tomato Cheddar Sandwiches

If you are looking for an alternative to your regular lunch routine, try these recipes.  They are awesome!
 For the tofu sandwich, you want to press out as much moisture as possible from the tofu.

 I use my tofu press to do this but you could just place your tofu on paper towels and sit a cutting board on top of it.

 Squeeze the juice of 2 lemons into a 9X13 pan.  Add 3 T. of soy sauce and 1 T. of balsamic vinegar.  Add 2 tsp. of freshly ground black pepper.  Add 2 T. olive oil and whisk this all together.

Slice the tofu (I used 2 blocks of it) and lay it in the pan.  Let it sit for 15 minutes then flip it over and let it sit for 15 minutes again. Then bake it at 350 degrees for 30 minutes.

For both sandwiches, I used ciabatta rolls.  You need a sturdy roll for both of these.

For the tomato sandwiches, I used some roma tomatoes which I had already oven roasted.  They give the sandwich a pronounced tomato flavor.  Spread one side of the roll with mayonnaise and the other side with boursin cheese.  I forgot the boursin at first and spread it on the cheddar. Add slices of cheddar cheese and asiago.  Sprinkle them with some Italian seasoning.

Add some good crisp lettuce and pile on the tomatoes.  Wrap these tightly in plastic wrap and refrigerate.  Make sure to wrap them very tight to compress them as this will hold them together when you cut them.

For the tofu sandwiches, spread one side of the bread with boursin cheese and the other side with mayonnaise.  You can see that I added crumbled goat cheese on these.  Do not do this.  The goat cheese was too strong of a flavor and overwhelmed the tofu so I had to scrape it off.

Add some crunchy lettuce.

I sprinkled the baked tofu with some lemon pepper seasoning for added taste.

Layer the tofu on your sandwiches and as with the tomato sandwiches, wrap tightly with plastic wrap and refrigerate until ready to cut and serve.
These both are very flavorful.