Savory Tofu Sandwich with Avocado, Tomatoes, and Caramelized Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp Basil 1 fruit without skin and seeds Avocados, California (Haas) 1 clove Garlic 2 cup, chopped Onions, raw 6 oz Bread, french or vienna (includes sourdough) 1 tsp Grey Poupon Dijon Mustard 2 tablespoon balsamic vinegar 1 tbsp Better Than Sour Cream [Tofutti] 1 serving Tomatoe - Red, Cherry, Ripe 1/2 cup 0.25 tsp 1/2 tsp Morton Lite Salt 2.50 serving Simple Truth organic tofu (Kroger brand)
Instructions for vinaigrette
Finely mince the garlic and mash it with a pinch of salt. In a small bowl, whisk together the balsamic vinegar, mustard, and garlic. Continue whisking as you pour the olive oil in a slow steady stream then stir in the basil. Add salt and freshly ground pink peppercorns to taste. NOTE: this can be done more quickly & easily by throwing it all in the food processor, even though it means the garlic doesn't get mashed. Taste-wise, it was still perfection.
Instructions for the sandwiches
Heat half of the oil over medium high heat in a cast iron skillet or non-stick pan. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes).
Meanwhile, cut the block of tofu crosswise into six slices. Wrap each slice in a double layer of paper towel and press on it gently with your palm to remove extra water. Discard the wet paper towels. When the onions are done, remove them from the heat and set aside. Return the pan to the burner and heat the remaining oil over medium high heat. Add the tofu and cook until golden brown on the underside–be patient, this takes about five minutes and works best if you leave the tofu be. Flip the tofu over and cook until browned. Remove from the heat, cut each piece in half diagonally, and set aside.
Lightly toast bread. Drizzle each slice with balsamic vinaigrette. In a small bowl mash the avocado with the sour cream and a bit of kosher salt until smooth. Spread the avocado liberally on two slices of the bread. Top the avocado with a mound of onions and then layer three or four triangles of tofu over the onions. Place a few slices of tomato over the tofu and spoon a bit more balsamic vinaigrette over the tomatoes. Top each sandwich off with a second slice of bread-balsamic vinaigrette side down. Slice the sandwiches in half and serve with a pile of napkins.
Serving Size: Makes 1 6 oz French bread, or 2 servings
Finely mince the garlic and mash it with a pinch of salt. In a small bowl, whisk together the balsamic vinegar, mustard, and garlic. Continue whisking as you pour the olive oil in a slow steady stream then stir in the basil. Add salt and freshly ground pink peppercorns to taste. NOTE: this can be done more quickly & easily by throwing it all in the food processor, even though it means the garlic doesn't get mashed. Taste-wise, it was still perfection.
Instructions for the sandwiches
Heat half of the oil over medium high heat in a cast iron skillet or non-stick pan. Add the sliced onions, toss to coat them with oil, and sprinkle a big pinch of salt over them. Turn the heat down to medium and cook the onions slowly until they soften and turn an even, deep brown (about 30 minutes).
Meanwhile, cut the block of tofu crosswise into six slices. Wrap each slice in a double layer of paper towel and press on it gently with your palm to remove extra water. Discard the wet paper towels. When the onions are done, remove them from the heat and set aside. Return the pan to the burner and heat the remaining oil over medium high heat. Add the tofu and cook until golden brown on the underside–be patient, this takes about five minutes and works best if you leave the tofu be. Flip the tofu over and cook until browned. Remove from the heat, cut each piece in half diagonally, and set aside.
Lightly toast bread. Drizzle each slice with balsamic vinaigrette. In a small bowl mash the avocado with the sour cream and a bit of kosher salt until smooth. Spread the avocado liberally on two slices of the bread. Top the avocado with a mound of onions and then layer three or four triangles of tofu over the onions. Place a few slices of tomato over the tofu and spoon a bit more balsamic vinaigrette over the tomatoes. Top each sandwich off with a second slice of bread-balsamic vinaigrette side down. Slice the sandwiches in half and serve with a pile of napkins.
Serving Size: Makes 1 6 oz French bread, or 2 servings
Nutritional Info Amount Per Serving
- Calories: 503.0
- Total Fat: 18.4 g
- Cholesterol: 0.0 mg
- Sodium: 779.9 mg
- Total Carbs: 72.5 g
- Dietary Fiber: 11.7 g
- Protein: 13.7 g
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