Sándwiches de Ensalada de Tofu de Cosecha

Ingredientes

• 1 package extra-firm tofu
• 1/4 cup vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 cup mayo (I prefer either Just Mayo or Hellman's vegan mayo)
• 1/2 cup thinly sliced celery
• 1/3 cup sliced (or halved seedless red grapes)
• 1/4 cup finely chopped walnuts

Preparación

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Press the tofu using a tofu press or by rolling it in paper towels and pressing a heavy object on top.

3. 3

   Slice tofu into 4 slabs, then cut those into 8 slabs so you have thin strips. Add tofu to a glass baking pan along with vegetable broth, soy sauce, thyme, sage and a few cracks of fresh ground pepper. Bake for 25 minutes until tofu is golden brown, then set aside to cool.

4. 4

   Once tofu is cool, tear into bite sizes pieces. I find that tearing creates better chunks rather than chopping into cubes, but do whatever is easiest for you. Let cool.

5. 5

   Toss the cooled tofu chunks with mayo, celery, grapes and walnuts, then season to taste, if needed, with salt and pepper.

6. 6

   To serve, start with toasted bread, layer with lettuce (butter lettuce is my favorite here) and thin slices of tomato. Top with a scoop of salad and another piece of toasted bread. Enjoy immediately! Leftover tofu salad will keep in the fridge for 3-4 days.