Sunday, January 23, 2011

Marinated Tofu Open-Faced Sandwich

Many of us think tofu isn't very appetizing. This recipe by Deborah Madison from her book The Green's Cookbook, has changed my mind. It's wonderfully tasty with a bit of a crust and easy to make. Best of all, the marinade can be boiled, strained and reused. Once you have the marinated tofu you can use it for a quick meal and it seems to last quite a while without spoiling.

 I have adjusted the recipe to be consistent with my low fat diet. Ms. Madison also offers that this recipe can be used in her recipe for vegetable brochettes also found in the Greens Cookbook. I have yet to try that recipe.

1 or two packages firm tofu, 14 to 18 ounces each
1/2 ounce dried wild mushrooms, porcini or shitake
1 cup water
2 teaspoons dried oregano or marjoram
2 cloves garlic sliced
1/2 cup of olive oil or I use 1/4 cup
1/2 cup of sherry or wine vinegar
1/2 cup red wine
1/4 cup tamari soy sauce...I use the low sodium to keep salt content down
4 whole cloves
1/2 teaspoon salt..could omit if you are watching salt intake
several twists black pepper

cut the tofu into slabs 1 inch thick. and set to drain..this is done by setting them on a bread board or back of a baking sheet and raising one end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weight it down with something heavy like a few cans of tomatoes. Let the tofu drain for about a half hour. This will remove the excess water and allow the marinade to penetrate without being diluted.

While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly til it is fragrant. Add the oregano and remaining ingredients to the pot with the mushrooms, bring to a boil and simmer slowly a few minutes more.
Remove the tofu from the draining board and arrange it in a single layer in a square  or rectangular non-corrosive pan. strain the marinade through a coffee filter, paper towel or fine cheesecloth and then pour over the toful. Cover with plastic or a lid and refrigerate at least a day but preferably longer. The tofu can marinate 4 or 5 days. Then it can be seperated from the marinade and stored for use later. The marinade can be boiled, strained and reused, if the tofu was well drained. I freeze the marinade for the next time.

When you are ready to make the sandwich you can grill the tofu in a cast iron skillet that has been wiped with olive oil with a paper towel. Brown on all sides. Then slice the thickness in two and place on a very good slice of toasted whole wheat bread..I love the organic stone ground whole wheat bread from le pain  quotidian..a bakery with many outlets in New York and other locations. Ms. Madison suggests you put mayonaise and horseradish on the bread..then the tofu, followed with a slice of fresh tomato. I substitute Smart Beat Nonfat mayonnaise dressing..which is a very good mayo substitute that tastes just like mayo and I add to it. For horse radish I use Gold's Prepared Grated Horseradish, which is available in the refrigerator case of many supermarkets. Then I top with a slice of tomato or canned tomato in winter.
I served it with a frisee and fennel and apple salad with fat free apple cider dressing.
Its a delicious meal!
Here is the nutritional content in tofu so that you can determine the amount you wish to serve as a portion

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