I finally found my dream – sandwich – it is salty, sweet and totally unstoppable
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Why does it work
- A simple marinade made of maple syrup, soy sauce and balsamic vinegar beats a perfect balance between hearty, lively and sweet flavors.
- Extra-Firm Tofu has a low moisture content, so it becomes crunchy in the oven.
Sometimes you get a sandwich request that is so intense that they browse through the rear drawers of their brain and end the memories of the child on promenade, picnic and lunch packages until they have found it. For me it was the taste profile of a vegetable sandwich in the healthcare system in the West Coast Store style, which was decorated with favorites of the early 2000s such as Alfalfa sprouts, shabby bread, roasted red peppers, sharp mustard and cucumber plates. Not required, but nice for the ambience: the subtle fragrance of freshly squeezed wheat grass shots and a pinch of psyllium shells on any surface.
Apart from the nostalgia factor, this sandwich is also a secret strategy for food preparations. While it is easy to gather for a crowd, the baked, tough, hearty tofu leaves can be manufactured in advance and cooled up to five days -how Deli meat for Deli meat Freshly assembled sandwiches During the week. A simple marinade made of balsamic vinegar, Maple syrupAnd soy sauce affects a balance between hearty, lively and sweet view, which makes it a versatile match for almost every sandwich.
Extra-Firm Tofu is the key for its low moisture content, which means that the edges of each sandwich size can preserve the crispy but tough texture that the tofu sandwiches of the early 2000s defined. It is not necessary to press the tofu – the leaves are thin enough that typing between paper towels is sufficient to prevent any continued moisture before pouring into marinade. Since the tofu is cut thinly, it absorbs the taste of the marinade in just 30 minutes. If you want to plan ahead, you can marinate the panes overnight. Baking works best for these sensitive leaves, but the tofu is also delicious when you are grilled. Simply cut the tofu block into thicker panels so that it does not rings and crumbles on the grill grilles, and tinker it with every round.
While avocado, cucumber, roasted red peppers and sprouts cause nostalgia for me, any mixture of their preferred hearty sandwich extensions would work well here. Salad and leafy vegetables, pickled carrots or radishes, a shot of your preferred hot sauce or a Swoosh hummus make all outstanding additions.
As for the sandwich itself, it cannot be denied: it is large and responsible. Keep the napkins at hand to dribble your chin and wrist. If you wrap the sandwich and let it rest, it helps to hold it together, as well as the weight of roasted bread, but a little chaos can be inevitable. Isn’t that the fun of a really good sandwich?
Serious food / Jatin Sharma
I finally found my dream – sandwich – it is salty, sweet and totally unstoppable
Cooking mode
(Keep your screen awake)
For the tofu:
14 Ounce ((396 G))) Extra-Firm Tofucut in 10 (2- x 3 inches) plates by 1/2-inch thickness
3 tablespoon ((45 ML))) Regular I am a sauce
2 tablespoon ((30 ML))) Balsamic vinegar
2 teaspoon ((10 ML))) Maple syrup
3 medium Nelken garlic ((1/2 ounce; 15 G), grated
1/8 teaspoon Chile Powder like Kashmiri or Guntur Sannam
1/8 teaspoon ground black pepper
Vegetable oilto fat
For the sandwiches:
8 Slices sown Whole grain sandwich breadLike Daves Killerbrot
Vegan mayonnaise (optional)
1 medium Hate avocadomashed
1/4 unpeeded English cucumber ((3 Ounce; 85 G), round rounds in 1/8-inch thickness
3 to 4 Fried red pepperSliced thinly into slices
Inserted onionsPresent homemade or bought in the store
SproutLike Alfalfa, broccoli or clover sprouts
Dijon mustard
For drying Tofu, layer a 9-time 13-inch baking sheet with paper towels. Place Tofu slices in a layer. Cover paper towels with another layer and press carefully to remove excess moisture.
Serious food / Jatin Sharma
Whisk soy sauce, balsamic vinegar, maple syrup, garlic, chilip powder and black pepper in a large bowl.
Serious food / Jatin Sharma
Remove paper towels from Tofu. Pour the marinade over the tofu and throw in the tofu evenly in sauce. Let it sit chilled for at least 30 minutes and chilled for up to 8 hours.
Serious food / Jatin Sharma
In the assembly, introduce the oven rod to the medium position and heat the oven to 375 ° F (190 ° C). Place a 13-times 18-inch baking sheet with foil or parchment paper. If you use foil, you are greased slightly with oil. Tofu in a layer on the sheet and bake and bake and turn them halfway until the edges are brownish, crispy and tough for 10 to 15 minutes. (The slices will look dark from the balsamic vinegar and soy. This is fine!)
Serious food / Jatin Sharma
Roast bread: Set the oven frame in the top position with oven gloves or kitchen towels, about 6 inches from the broiler. Heat the broiler. Arranging bread slices on a 9- x 13-inch baking sheet. Fry half until bread is light golden brown on both sides, 2 to 3 minutes. (See notes.)
Serious food / Jatin Sharma
Put together: Lay roasted bread on a work surface and, Spread Mayonnaise with a butter knife or an offset spatula on lower slices and Dijon -Senf on upper slices. At the top you spread each lower slice with 2 to 3 tablespoons of avocado, evenly to brush from edge to edge, then switch on cut cucumber and roasted red peppers. Season generously with salt and pepper. Add 2 to 3 slices of tofu, followed by pickled onions and sprouts. Close sandwich and half diagonal. Repeat with remaining sandwiches. Serve immediately.
Serious food / Jatin Sharma
Special equipment
13- to 18 inches Baking sheetPersacmen paper, butter knife or offset spatula
Notes
If you only put together 1 or 2 sandwiches, bread can be roasted in a toaster.
Make-based and storage
After cooling, baked tofu can be cooled in an airtight container for up to 5 days.
