smoked tofu sammie // a grilled sandwich

These past few months I have felt restless and anxious. I can't pinpoint exactly why- do you ever feel that way? You know that feeling when you know you should be doing something, anything but you just can't figure out what that something is. I think that biggest reason I feel this way is the whole move this past Summer - I just want things to even out, to be able to have the whole house in one piece would be great too.  And I want a puppy, I really, really want a puppy. Which will happen, probably this Summer...I think my Friends + Family are a little disappointed that puppy isn't a code word for baby.

So for now I am making delicious sammies so I don't have to think about the house, puppies or babies.

It is a really good distraction, I totally got lost in this sandwich. Then I started thinking about puppies, and puppy names and got distracted again.

Fresh ingredients, well as fresh as you can get mid Winter. I am totally missing our Winter Farmers Market- they are in need of a new space and couldn't find one in time for the Winter Season. 

Shredded carrots, baby spinach and pickled veggies are all pretty easy to find at your local Winter Farm Stand - you can easily replace the spinach with any winter baby green.

I could eat tofu 7 days a week. 

I love tofu.

Extra firm sprouted tofu is quickly marinated in a simple mixture of veggie broth, liquid smoke. soy sauce and maple syrup. Simply let is mingle in the liquid while you prep your veggies. The liquid is also used when pan frying the tofu, infusing even more flavor into the tofu while it cooks.

The cooked tofu will last about a week in the fridge, making this the perfect make ahead lunch for the upcoming week. Cook up a batch over the weekend for sandwiches, salads + stirfrys. 

Smoked Tofu Sammie // a grilled sandwich
makes 2 sandwiches with leftover tofu

you will need:

for the smoked tofu 
1 pkg extra firm sprouted tofu sliced in half, then each half sliced into 4 pieces (8 pcs total)

1 tsp liquid smoke

1/2 cup vegetable broth

1 tbsp soy sauce
1 tsp pure maple syrup //grade B

1tsp water

1/3 cup pickled veggies or pickles // finely diced

1/2 medium carrot shredded 

handful baby spinach

vegan mayo

spicy mustard

1 tsp coconut oil

rustic bread// 4 slices

vegan butter

assembly:
In a shallow baking dish combine liquid smoke, vegetable broth, soy sauce, maple syrup and water - mix to combine. Place tofu in baking dish soaking each side in the mixture - set aside.

While tofu is marinating- prep veggies.

Heat a large frying pan over medium high heat. Add coconut oil and allow to melt. Once oil is melted place as many slices of tofu into the pan (you may or may not be able to fit all 8 slices at one time, it will depend on the size of your pan). Add half the liquid to the pan. Allow to cook for about 5 minutes, or until liquid is mostly evaporated and tofu is golden brown. Flip tofu and add the remaining liquid to the pan. Cook for another 3-5 minutes - remove from heat.

Assemble the sandwiches by spreading butter on one side of each slice of bread. Spread mayo and mustard on each unbuttered side. Layer carrots, pickles, tofu and spinach on once slice of bread, top with the other slice, buttered side up. Repeat with the other 2 slices, making a total of 2 sandwiches.

Using the same frying pan used to fry the tofu, place the 2 sandwiches in the pan. Heat pan over medium heat and cook each side until golden brown.

Remove from heat and serve.

Enjoy!