My sister Lamia Epperson has been trying to get me to eat more tofu, thinking I might start eating less meat if I do. After trying this sandwich, I’m not sure why I needed so much convincing—it is seriously tasty and satisfies on all levels! It’s messy, and you need a fork and knife to eat it, but don’t let that stop you. Tofu soaks up any flavor you mix it with, and it responds so well to plank grilling. I prefer my tofu creamy—I think it contrasts nicely with the crunchy cucumber, crusty bread, and crispy cilantro. If, like Lamia, you prefer your tofu a little denser, just let it sit for 30 minutes before marinating it, instead of the 15 minutes this recipe calls for.
Plank Preference: Cedar
Makes 4 servings
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You Will Need
Soak the plank for at least 1 hour and up to 24 hours.
Place the tofu slices on a plate lined with a double layer of paper towels, lay another double layer of paper towels on top, and press gently for 10 seconds. Discard the damp paper towels. Line the plate with a fresh double layer of paper towels, place the tofu on it, and let the tofu sit for 15 minutes. Transfer the tofu slices to an 8-inch-square baking pan.
In a small bowl, combine the soy sauce, oil, miso, ginger, garlic, sugar, pepper, and 2 tablespoons of the lime juice. Whisk until the sugar dissolves and pour the marinade over the tofu. Turn the tofu to coat both sides and let it marinate at room temperature for 1 hour, turning half- way through.
In another small bowl, combine the carrots, mayonnaise, and Sriracha. Set aside.
Peel the avocado, remove the pit, and slice it into 12 pieces. In a small bowl, combine the avocado slices with the remaining 1 tablespoon of lime juice.
Prepare the plank for grilling. Place the tofu slices in a single layer on the toasted side of the plank, reserving the marinade. Close the lid and grill for 12 minutes, or until the tofu is golden. Remove the plank from the heat. Grill the bread slices on the grill until toasted.
Spread about 1 tablespoon of the carrot mixture on each piece of bread. Top each piece with 3 slices of avocado, 3 slices of cucumber, ¼ cup of the cilantro sprigs, and 1 slice of the grilled tofu. Drizzle with the reserved marinade and garnish with the chopped cilantro.