Triple Stack Tofu Sandwich2013-02-01
- Yield : 2 Sandwiches
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
It’s Super Bowl time and everyone is looking to make something fast and delicious for the big day, and perhaps shying away from the healthy side of things. Which is totally understandable. So here’s a little bit of everything: The Triple Stack Tofu Sandwich. It’s a little messy, delicious, and even a little healthy.
My local bakery makes these baguette pieces for .75 cents and they rule. Thus, the Triple Stack was born. You can make two sandwiches, or one big one, depending on your appetite.
The trick for this sandwich is to slice the tofu really thin. Like, as thin as you can get it. So when you fry it, it crisps up a little on the edges. You’ll thank me later.
Don’t be afraid to sub out or in some veggies, and add BBQ sauce. Mix and match with this thing and enjoy!
- 10 oz block of tofu, thinly sliced
- mushrooms, sliced
- small shallot, thinly sliced (onion will do)
- 1/2 Tablespoon olive oil + 1/2 Teaspoon olive oil
- 1/2 Tablespoon soy sauce
- Salt, pepper, and garlic powder to taste
- 2 rolls
Heat 1/2 Tablespoon of oil in a frying pan or skillet. Slice the tofu as thin as you can and add to the oil.
Pour the soy sauce over the top of the tofu, and season with the salt, pepper, and garlic powder.
Let the tofu fry and crisp up a little around the edges before flipping.
In the meantime, heat the 1/2 teaspoon of oil in a second pan and saute the mushrooms and the shallot until it becomes translucent. Add the spinach and cook until the leaves become steamed. About 2 minutes.
Once everything is ready to go, pile high on your bun, add any extras you want like BBQ sauce, and enjoy! Bring a napkin!
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