This is the sandwich (one of four, actually, since we simply couldn't help ourselves) I made after reading Lolo's Smoked Miso Tofu post.
I say I my sandwich was inspired by hers because, having checked my fridge, I found that I was out of miso. So I replaced the red miso with an equal amount of red doufu-ru, a tofu with fermented red rice added to the pickling liqour. It worked wonderfully.
Here then is my marinade:
- 2 Tbsp red fermented tofu
- 2 Tbsp lemon juice
- 2 Tbsp raw cane sugar
- 2 Tbsp tamari sauce
- 1 Tbsp nutritional yeast
- 1/4 Tbsp liquid smoke
I decided to throw all the sliced tofu into the marinade and let it sit in the fridge until the oven was preheated and the veggies (sorrel and onion) readied. Instead of basting, I poured all the sauce that had not been absorbed by, or coated, the tofu over the tofu slices, then baked them for about 15 minutes.
I slathered nayonnaise onto both slices of bread, then added a layer each of the baked tofu, sorrel leaves and sliced onion. Though it was very good, two things I would have loved to add are fresh tomato slices and fresh avocado.
Thank you Lolo for inspiring a very satisfying, yet rather simple, sandwich dinner.