Tofu & salad sandwiches

Lunching as a student is difficult. You’re generally on the run between lectures or hunched over books in the library, so time is of the essence in your choice of sustenance. I divide my lunchtimes between my desk at work, in the Student’s Union, cramming in mouthfuls of a sandwich in quieter periods; and with a spot on the floor of the library foyer, between study sessions, or before my yoga class. I don’t particularly enjoy the rush, but such is life.

Generally, I bring a veggie pitta, usually with avocado, and some tomatoes or cucumber. Occasionally I’ll muster the effort to make a salad the night before, always with wholemeal couscous and some form of bean. Keeping lunches varied stops me from getting bored, and succumbing to the allure of buying an expensive ready-made wrap on campus (of which vegan options have gloriously increased). I’m currently trying to broaden my sandwich horizons, and this recent tofu creation was a winner.

For one big sandwich, you’ll need:

  • 2 slices chunky brown bread, or 1 large wholemeal pitta
  • 1/3 block tofu
  • thumb-sized piece of cucumber / thin slices of salad tomato
  • 1 tbsp vegetable oil
  • 1 tbsp tamari / soy sauce
  • 1 tsp maple syrup / agave nectar
  • 1 tsp liquid smoke / BBQ sauce
  • salt & pepper
  • 1 tsp onion powder
  • garlic powder (optional)
  • Dijon mustard (optional)
  • vegan mayo (not optional)

Begin by pressing the tofu: wrap in a clean tea-towel, and place under a heavy object, such as a bag of dried chickpeas, or a wooden chopping board stacked with tins for extra weight. Make sure it’s stable, and bear in mind that the surface underneath the tofu will be damp. Leave to press for as long as possible – half an hour will do if you’re really pushed for time.

In a bowl, mix the liquid seasonings and whisk briskly with a fork until incorporated. Add salt, pepper, onion powder, and garlic if using, and continue to mix. Slice the pressed tofu lengthways into four pieces, place in a shallow bowl and pour over the marinade – turn over a few times and leave to absorb for ten minutes.

Heat the oven to to 200 degrees celsius, or gas mark 6. Put the tofu slices on a baking tray and cook for 25 minutes, turning halfway; they’ll turn a pleasant shade of brown.

In the meantime, thinly slice the cucumber and / or tomato. If you prefer your sandwiches crispy, pop the bread or pitta into a toaster. When the tofu is ready, layer into the bread with the slices of cucumber, slather generously in mayonnaise, and add a small amount of mustard for extra flavour. If there’s space, add fresh lettuce and a little chopped red onion. Bon appetit!

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