Friday, March 29, 2013

Olive Oil Tofu Sandwich with Garlic Jalapeno Spread & Caramelized Onions

Thanks to everyone's deep seeded desire to know what everyone else is doing and eating, people post a lot of food pictures on the internet. Occasionally I come across a picture of something that I absolutely must have immediately. This is that sandwich. Word has is a sandwich along these lines was purchased at a cuban restaurant (with tofu!) and boy did it sound good so I went ahead and made my own version for dinner. I will definitely be making this again.

One Year Ago Today Pistachio Butter & Apple Sandwich on Cinnamon Raisin Bread

Two Years Ago Today Seitan Stew with Cumin & Cilantro

Simply seasoned tofu in rich extra virgin olive oil slathered with roasted garlic and jalapeno spread, vegan mayo, sweet caramelized onions and crisp romaine lettuce on a crusty roll.

Olive Oil Tofu Sandwich
serves 2
1/2 lb extra firm tofu, drained and pressed, 1/2" slices
extra virgin olive oil
salt, pepper and dried thyme
2 crusty bread rolls, toasted
vegan mayonnaise
romaine lettuce

Preheat the oven to 425.
Liberally drizzle the slices of tofu with olive oil, salt, pepper and dried thyme on both sides.
Roast for 15-20 minutes, flipping once after 10 minutes.
Spread a thin layer of vegan mayo on one side of the bread. On the other side slather a thick layer of garlic jalapeno spread. Add the tofu and romaine and serve.

Garlic Jalapeno Spread
for two sandwiches
2 heads garlic
1 large jalapeno, seeded or not depending on your heat preference, minced
extra virgin olive oil
sea salt

Preheat the oven to 425.
Slice the bottoms of each head of garlic and drizzle with olive oil and salt. Wrap both heads in one square of foil and roast for one hour until the garlic is brown, soft and sweet.
Drizzle the minced jalapeno with a little olive oil and salt and roast on a baking sheet for 15 minutes.
Squeeze all of the garlic cloves out of the heads and mash into a paste. Add the minced jalapeno and lightly season with salt.

Caramelized Onions
2 tbl extra virgin olive oil
1 lb sweet onions, thinly sliced
1/2 tsp salt
1/8 tsp pepper
1 tsp red wine vinegar
1 tsp maple syrup

In a large skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook for 10 minutes. Add the vinegar and maple syrup and reduce the heat to medium-low. Saute, stirring occasionally for 20 minutes, until the onions start to soft, sweet and dark brown.

1 comment:

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