Monday, January 27, 2014
tofu & cauliflower sandwiches with cilantro mayo
This is what I made for Sunday lunch and it may be a perfect sandwich for me; loved everything about it. I used a fair amount of turmeric on the vegetables, but it really balances out with the cilantro mayo.
1/2 cup mayonnaise
1/2 cup chopped parsley
1/2 cup chopped cilantro, slightly packed
1/2 serrano pepper, chopped (or to taste)
1 TB lemon juice
1/2 tsp salt
1 heaping TB plus a tsp chopped chives
enough for two sandwiches-
2 1/2 inch square slices of extra firm tofu
few slices of pepper (I had yellow)
few slices of red onion
2 1/4 inch slices of cauliflower
for the roasting sauce-
1 tsp turmeric
1/2 tsp garlic powder
good pinch of salt
1/4 tsp white pepper
1 tsp honey or agave
1 TB olive oil
Combine everything together in a food processor, except the tsp of chives, and pulse to blend. Scrape into a bowl and then stir in the remaining chives.
Press the tofu by wrapping the pieces between some paper towels and sandwiching them between two cutting boards. Place a little extra weight on top and leave to drain for about 10-15 minutes.
Slice the cauliflower, onion and pepper and lay them on a parchment lined baking sheet. Drizzle/spread the sauce over everything and roast at 400 for about 15 minutes, until the cauliflower is cooked through, but not completely fragile. You can roast the tofu in the oven with a drizzle of soy sauce and olive oil, or cook on the stove top.
Toast the bread and assemble. Don't worry about everything being hot, the vegetables and tofu are perfect at room temperature.