Whew! We’re back from our vacation in Chicago. We had a terrific time, met-up with a bunch of wonderful vegans at the Chicago Diner, and ate well. I’ll be doing a post on that soon, but in the meantime, here’s the first meal we had when we got home. We came home to an almost empty fridge that had a package of tofu that was due to expire the next day. My tendency is to use tempeh for the first T in a TLT, so this was a flavorful switch. Combine that with some frozen bread, lettuce from the garden, and a tomato we picked up on the way home, and we had a quick and easy sandwich. Leftover tofu is tasty enough for straight snacking, or use it top a salad. It’s delicious warm or cold.
Tofu for a TLT
Serves 3 to 4
16 ounces extra-firm tofu, drained, pressed, cut into 10 slices
2 tablespoons tomato paste
2 tablespoons maple syrup
1 teaspoon liquid smoke
1/2 teaspoon black pepper
1/4 cup dry red wine
1 cup vegetable broth
nonstick spray
Lightly spray a 9 X 13-inch roasting pan with nonstick spray. In the roasting pan, combine the tomato paste, maple syrup, liquid smoke, pepper, and red wine. Mix together, then add the tofu slices. Marinate for at least one hour, turning to coat both sides. When ready to bake, preheat over to 400 degrees F. Add the broth to the pan and bake for 40 to 45 minutes, until nicely browned. Turn once while baking. Make your TLT as usual: on toast, a smear of mayo, lots of lettuce and tomato slices.
Blog posts I have yet to write: 2 book giveaways, a big Chicago post, and the next Food Network Friday recipe. Check back!
