Later On

A blog written for those whose interests more or less match mine.

Tofu-mushroom sandwich

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I’m having one of these for lunch:

As Deborah Madison explains, “In about 15 minutes, you can go from looking at a carton of tofu to sitting down to a savory hot sandwich. What’s inside it? Sautéed onions and mushrooms covering golden tofu glazed with Worcestershire sauce. Or use A-1 if you prefer.”

1 carton firm tofu, drained
2 teaspoons olive oil
2 to 3 tablespoons Worcestershire sauce
Plenty of salt and freshly ground black pepper
1 large red onion, cut into 1/4-inch slices
2 Portobello mushrooms, sliced as thick as the onions
8 slices rustic bread
Mayonnaise combined with chili sauce or ketchup, or horseradish mustard

Slice the tofu crosswise into 8 pieces, slightly less than 1/2 inch thick. Set them on paper towels and blot. Heat a large cast-iron skillet. Brush with 2 teaspoons of the oil and add the tofu. Cook over medium-high heat until golden, about 6 minutes on each side. Douse with the Worcestershire sauce and turn the tofu once. Continue frying until the sauce is absorbed and the tofu is laced with a fine glaze. Turn off the heat and season well with salt and plenty of pepper.

While the tofu is cooking, place a 10-inch skillet over high heat and add the remaining oil. Add the onion and mushrooms. Sauté until seared and nicely browned, 5 to 7 minutes. Season with salt and pepper. Toast the bread or not as you wish. Cover with the condiment you choose. (Fresh tomato and mayonnaise are terrific in summer.) Add the tofu slices, top with onions and mushrooms, press, and dig in. Flour tortillas roll-ups work beautifully too.

Makes 4.

Written by Leisureguy

16 November 2007 at 10:54 am

Posted in Food, Recipes & Cooking

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