Grilled Cuban Tofu Sandwich
Makes 4 servings
½ cup orange juice
2 tablespoons lime juice
4 cloves garlic
2 teaspoons brown sugar
1 teaspoon dried oregano
½ teaspoon salt
1 (14-ounce) firm or extra firm tofu, pressed 20 minutes
8 slices bread
½ cup shredded vegan cheese or ½ avocado, mashed
4 tablespoons whole grain mustard
16 slices bread and butter pickles
1 cup watercress
1. Add the orange juice, lime juice, garlic, oregano and salt to a small blender and blend until smooth. Cut the tofu into 4 slabs (about 4x4-inches) and place in baking dish. Add the marinade and set aside until needed (or at least 30 minutes).
2. Heat a grill pan over medium heat. Add 2 tablespoons of cheese (or avocado) to 4 slices of bread. Spread 1 tablespoon mustard on the other 4 slices of bread. Set aside.
3. Grill the tofu slabs until grill marks appear, about 3 minutes per side. Baste the tofu as it cooks. Add a slab on top of the cheese on the slices of bread. Place one slice of bread with the tofu and one slice of bread with the mustard on the grill pan, cover the pan and cook until the cheese melts.
4. Add ¼ cup of watercress to the tofu and close the open-faced sandwich. Repeat with all the sandwich halves. Serve.
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