Sandwich With Mexican Tofu Spread And Grilled Zucchini Recipes

CITRUSY TOFU SANDWICHES WITH JICAMA STICKS

Steps:

• Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
• Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
• Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
• Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
• Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.

MEXICAN GRILLED CHEESE SANDWICHES

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

GRILLED HALLOUMI AND MINTED ZUCCHINI SANDWICHES

Steps:

• Preheat a grill to medium-high and clean and oil the grate. (Or preheat a grill pan over medium-high heat.)
• Marinate the zucchini in 1 tablespoon of the olive oil, the lemon juice and 1/2 teaspoon salt. Set aside for at least 30 minutes. In a separate dish, brush the sliced halloumi with 1 teaspoon of the olive oil. Peel the onion and cut it into 1/2-inch wedges through the core to hold each wedge together. Marinate the onion in 1 teaspoon olive oil and the remaining 1/2 teaspoon salt.
• Grill the zucchini until it has dark grill marks and is tender. Toss immediately in a bowl with the garlic and mint; then set aside. Grill the onion wedges, turning once, until they are slightly charred on the edges and a bit softened but not totally limp. Grill the halloumi until softened and marked by the grill.
• Slice the baguette lengthwise, leaving one side slightly attached. Brush with the remaining teaspoon of the olive oil. Cut crosswise into four even segments. Distribute the zucchini, halloumi and onions evenly among the sandwiches.

GRILLED TOFU SANDWICH

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.

TOFU SANDWICH SPREAD

Steps:

• Drain the block of tofu, and freeze overnight. Thaw, and cut into quarters. Squeeze out any moisture by hand, then wrap in paper towels, and squeeze again. Crumble into a medium bowl.
• Add celery and green onion to the tofu. Stir in mayonnaise, soy sauce and lemon juice until well blended.

TOFU SANDWICH SPREAD

Steps:

• Start by pressing the tofu - place the block on one dinner plate and put another plate on top, upside down. Add some heavy items to the top of the stack like a couple of cast iron frying pans. Allow to sit for at least 20 minutes, dumping water into sink a few times during the process.
• Meanwhile, prepare other ingredients as directed and mix all together. Remove the tofu from the plate and cut it into ½-inch cubes. Add to the mixture and gently stir until ingredients are just combined. Serve on toasted wheat bread or in a wheat pita with sprouts.

GRILLED TOFU SANDWICHES

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.

GRILLED ZUCCHINI AND MEXICAN TOFU SANDWICH

Steps:

• Preheat oven to 375 degrees.
• Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool.
• Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth.
• Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional).
• Sprinkle with lemon juice.

SANDWICH WITH MEXICAN TOFU SPREAD AND GRILLED ZUCCHINI

Steps:

• Preheat grill or frying pan to hot.
• Slice zucchini into thin circles. Brush one side of each strip with a little oil.
• Lay the zucchini slices, oil side down, on the hot surface. Cook for 2 minutes on each side until done. Sprinkle with sea salt.
• Slice the bread, spread Mexican Tofu Spread, and layer the zucchini on top.
• Add herbs if using, chilli flakes or chive.
• Top with other slice or leave open.