I have decided to try and develop a good herbivore sandwich. It should function like a sandwich, be good for you, and still satisfy like a meat and cheese and mayo sandwich that runs down your arm. Today is try one. This may be a year long process.
For encouragement I watched the Hungry Vegan video. See You Tube ( www.youtube.com/watch?v=T6N3xkDjrkk).
Today's Sandwhich - Makes 4 (serves 2)
8 slices Pepperidge Farm Whole Wheat Bread - Toasted
8 extra firm tofu slices - 2 oz each
10 oz baby spinach leaves
2 oz vegan mayo
1 oz hot salsa
1 garlic clove - minced
1 Tbsp Soy Sauce
1/2 Tbsp Mirin
1/4 cup water
1 dill pickle
Microwave spinach in covered bowl for two minutes, stir and microwave another two mintues, stir and microwave one additional minute if needed. Remove spinach to cutting board and chop well. Put spinach in strainer and press out water.
Place tofu slices in non stick pan over medium high heat and cook until browned. Flip and brown the other side. Mix soy sauce, mirin, water, and 2/3 of the garlic clove in a small bowl. When tofu is browned, add soy mixture to pan. Cook down to thick syrup flipping the tofu to keep it coated. Remove from heat.
In a small bowl mix the mayo, salsa, and remaining garlic to create sandwich dressing. Slice the dill pickle in to thin slices. Toast the bread.
Make sandwiches by spreading dressing on bread, adding 2 tofu slices, 1/4 of the spinach, more dressing, pickle slices, and dressing on top slice of bread. Enjoy with napkin at hand.
This pretty much held up as a sandwich but was a little runny with the dressing and spinach. Overall it had decent taste and texture but I was pretty hungry so may have to try again to check.