Herbed Tofu Club with Avocado & Chutney on Multigrain
Prep time
Cook time
Total time
A vegetarian (make that vegan!) sandwich that's full of flavor and immensely satisfying. Serve with carrot sticks. Or chips. Use any chutney you have, or substitute apple butter, homemade onion jam, or any condiment that nicely combines sweet and sour.
Serves: 2 sandwiches
For the tofu:
  • ¼ white onion, thinly sliced
  • 1½ tablespoons olive oil
  • 1 lime
  • Salt
  • 7 ounces tofu, drained and cut into ¼-inch thick slices
  • Half a bunch cilantro, stems and leaves
For the sandwiches:
  • 4 slices good whole grain bread
  • 1 tablespoon Dijon mustard
  • About ¼ cup chutney
  • ½ avocado, sliced
  • Red leaf lettuce
Marinate the tofu:
  1. Early in the day (if you have time), make the marinade: Pulse together a few onion slices with the juice from the lime, oil, a pinch of salt, and cilantro until it turns into a thick paste. Add a tablespoon of water, enough to thin the paste so you can pour it.
  2. Place the tofu in a single layer in a small pan. Pour the marinade over. Cover and pan and set aside until ready to bake (or, proceed immediately).
  3. Preheat the oven to 350°F. Bake the tofu for 45 minutes, until marinade is absorbed and the edges of the tofu look crisp.
Make the sandwiches:
  1. Spread two slices of bread with chutney and two with mustard. Divide the tofu, avocado, and lettuce between the two chutney-topped slices, then top with the second (mustard-spread) slices. Cut in half and serve.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2016/03/herbed-tofu-club-with-avocado-chutney-on-multigrain.html