Grilled Tofu Sandwich Recipes

Steps:

• Preheat your oven's broiler.
• Split the pita breads in half so that you have 4 round pieces. Spread mayonnaise on one half of each one, and tahini on the other half. Place tomato slices onto the mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto the tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
• Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

Steps:

• Press tofu.
• Whisk together fish sauce, 1/4 cup vinegar, sugar, shallot, Sriracha, and ginger. Transfer tofu to a baking dish and top with marinade. Marinate at room temperature, 30 minutes.
• Meanwhile, toss carrots with remaining vinegar. Season with salt and refrigerate.
• Preheat a grill or grill pan to medium-high heat. Coat with vegetable oil and add tofu (reserve marinade). Grill, turning, until crisp and charred in spots, 2 to 3 minutes per side.
• Generously brush cut sides of baguette with olive oil. Grill until toasted and golden, about 1 minute. Top bread with grilled tofu, carrots, herbs, and a drizzle of reserved marinade.

Steps:

• In a small bowl, make the marinade by mixing the oil and soy sauce together with the salt and pepper, and/or extras if you like-- such as fresh herbs, Season-All, some nutritional yeast, a zesty spice like Ras El Hanout, you name it.
• or a different liquid like vinegars or tahini. Some marinade ideas-2TB olive oil + 1TB tahini + 1 tsp cumin for a Middle Eastern flavor, 2TB olive oil + 1 TB soy sauce + 1 tsp white vinegar + 1 tsp lemon pepper for a "faux fish" flavor, 2TB olive oil + 1TB soy sauce + 1 tsp taco seasoning + 1/2 tsp nutritional yeast for a Mexican flavor, 2TB olive oil + 1TB balsamic vinegar + 1 tsp oregano + 1/2 tsp ground rosemary for an Italian flavor, 2TB olive oil + 1TB soy sauce + 1 tsp red wine vinegar + 2 tsp nutritional yeast + 1/2 tsp turmeric + 1/4 tsp cumin.
• Ok, these next few steps in drying out the tofu are super-important and dependent on your microwave's strength-- I get about 8-9 slices if this nukes right, but they can get crumbly and fall to pieces if not left in long enough. (Still edible, but the "cutlet" form is easier to grill and make sandwiches with.).
• First, you have to cut open the tofu packet and get ALL the liquid out while carefully making sure you don't tear up the tofu brick.
• Place the brick on a microwave-safe dish and nuke in 30 or 45 second intervals on high until most of the water is out-- you'll see water come out on the sides between nukings. Blot it with a clean dish towel or some paper towels, and repeat this until little to no water comes out the sides-- but don't overcook!
• Turning over the brick onto the opposite side and wiping up the water coming out of the bottom helps speed this up.
• Cut into rectangles (or another shape if you like, I get about 8-9 rectangles this way.) Put the dried out tofu into a large tossing bowl. Pour on the marinade.
• Toss well to coat. If you didn't nuke for long enough, it can crumble in this step. It's ok, will still be edible, you'll just have more and smaller pieces.
• If you plan on cooking at a future point, put into an airtight container and refridgerate to grill at a later date.
• If you want to cook it now, let the marinade sit on the tofu for about 10-15 minutes. Tofu is very absorbent, all that great flavor soaks through this way.
• Grill them! I wouldn't know how to do this on an outdoor grill, but I use a mini George Foreman grill that works perfect, about 5 minutes does it. You can also use a stovetop grill pan, about 5 minutes on each side.
• For sandwich slices to eat cold--let the grilled tofu cool for about 20 minutes then wrap in plastic wrap or an airtight container and refridgerate.
• Use your imagination in serving and enjoy!

Steps:

• Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
• In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
• After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
• Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.

Steps:

• Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
• Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
• Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
• Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
• For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.

Steps:

• Arrange sliced tofu in a single layer on a paper towel-lined plate. Press top with more paper towels to remove excess water. Arrange tofu in a 9-by-13-inch baking dish, or any shallow dish that can hold the tofu in one layer.
• In a small saucepan, combine oil, garlic and ginger over medium; bring to a simmer. Cook, stirring frequently, until softened and fragrant, 2 minutes. Add soy sauce, sugar, pepper and 1/4 cup water, and cook, stirring to dissolve the sugar, about 2 minutes.
• Pour hot marinade over tofu. Gently turn tofu slices to evenly coat, then cover dish tightly with plastic wrap to seal in heat. Refrigerate for 6 hours (or up to 8 hours), flipping tofu slices halfway through.
• Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease). Grill tofu over direct heat until golden and caramelized, about 3 minutes per side.
• Meanwhile, transfer marinade to a small saucepan over medium and warm through, 1 to 2 minutes. Stir in scallions.
• Transfer tofu to a serving plate and spoon over the sauce. Serve warm.