TOFUNA SANDWICHES
Make and share this Tofuna Sandwiches recipe from Food.com.
Provided by animal lover
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In medium bowl, crumble tofu. Add mayonnaise, celery and scallion if using and stir until well combined.
- Stuff mixture into warmed pita bread halves and serve.
Nutrition Facts : Calories 230.7, Fat 7, SaturatedFat 0.7, Sodium 484.1, Carbohydrate 34.5, Fiber 1.7, Sugar 1.2, Protein 6.7
CRISPY FRIED TOFU SANDWICH
This fried tofu sandwich is so phenomenal, it just might unite vegans and meat eaters once and for all. The tofu gets soaked in a seasoned pickle brine (if you know, you know), then blanketed in a sweet mustard glaze and battered with a savory flour mixture. After a quick fry, the crispy patty is ready to get stacked on a bun with shredded lettuce, dill pickles and a fast and delicious vegan Buffalo mayo. The key here is freezing the tofu overnight, which creates a sturdy sponge-like structure that's ready to soak up tons of flavor. It's a simple hack that will rocket your tofu game to the next level!
Provided by Food Network Kitchen
Categories main-dish
Time 9h30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight.
- Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine.
- Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours.
- For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl.
- Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F.
- While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest.
- Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain.
- Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles.
- Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks.
TWO TOFU SANDWICHES
I was thrilled to find excellent packaged kimchi at my Trader Joe's last week. I used it as part of the "vegetable build" in one of two tofu sandwiches. Kimchi - the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 40m
Yield 1 sandwich
Number Of Ingredients 16
Steps:
- Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or 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. Turn the heat up to 425 degrees.
- Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
- Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 10 grams
TUNA CRUNCH SANDWICHES
A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).
Provided by J. Kenji López-Alt
Categories dinner, for two, lunch, quick, weeknight, sandwiches, main course
Time 5m
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
- Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
- When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.
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