Open-faced Tofu Sandwich Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Tofu, extra-firm
1 tsp: Sage,
1/2 cup: Vegetable stock,
2 tsp: Nutritional yeast,
1 tbsp: Tamari,
1/2 each: Lemon, juiced
1/2 tsp: Garlic powder,
1/4 tsp: Black pepper,
1/2 tsp: Onion powder,
SAVOURY BEAN GRAVY
2 tsp: Oil,
1/4 tsp: Black pepper,
1/2 cup: Garbanzo flour,
1/4 tsp: Garlic powder,
1/2 tsp: Badil,
1 1/2 cup: Stock,
1/2 tsp: Thyme,
1/4 each: Lemon, juiced
Directions:
Preheat broiler. Cut tofu into 1/4" thick slices, place on a lightly
oiled cookie shhet & broil for 10 minutes: the slices should turn
golden. Turn & broil for another 10 minutes. Remove from oven &
reduce heat to 350F.
Combine the rest of the ingredients, except the gravy, in a shallow
baking dish. Add tofu slices & marinate at least 20 minutes. Reheati
no ven for 10 minutes. Serve on onion or herb bread & top with gravy.
GRAVY: Heat oil over medium heat & add flour, basil, thyme, pepper &
garlic. Slowly add stock & lemon juice, whisk constantly to remove
all lumps. Add more stock to thin if necessary.
"Vegetarian Times" December, 1994
Submitted By MARK SATTERLY On 03-07-95
Source from luhu.jp
oiled cookie shhet & broil for 10 minutes: the slices should turn
golden. Turn & broil for another 10 minutes. Remove from oven &
reduce heat to 350F.
Combine the rest of the ingredients, except the gravy, in a shallow
baking dish. Add tofu slices & marinate at least 20 minutes. Reheati
no ven for 10 minutes. Serve on onion or herb bread & top with gravy.
GRAVY: Heat oil over medium heat & add flour, basil, thyme, pepper &
garlic. Slowly add stock & lemon juice, whisk constantly to remove
all lumps. Add more stock to thin if necessary.
"Vegetarian Times" December, 1994
Submitted By MARK SATTERLY On 03-07-95
Source from luhu.jp