Sad Sandwich

I made this sandwich today while sad. It tasted good, so I guess I wasn't too too too too sad.

Ingredients:

Sourdough bread
Tapatio or other hot sauce
Mendocino Mustard or other sweet hot mustard
Tofu
Soy sauce
Black Pepper
Red Chili Flakes
Cream Cheese
Monterey Jack Cheese
Sliced Onion


Mix together the soy sauce with a little water, chili flakes, and black pepper.
Cut tofu into very thin strips and soak tofu in mixture. It would probably be good to marinate for a while, but I didn't, and it turned out fine.
Fry tofu until very well cooked, adding extra pepper or chili flakes directly to the tofu in the pan.
Toast Bread
On one side of the toast, spread a very thin layer of cream cheese with some tapatio or other hot sauce sprinkled over it.
On the other side, spread a layer of Mendocino Mustard (or other sweet hot mustard).
Put tofu, cheese, and onions on sandwich. No need to use too much cheese.
Heat the sandwiches up on the pan before eating to melt cheese.

Note: if you make this sandwich vegan, the only really good fake cheese is Vegan Gourmet. "Better than cream cheese" is pretty good for the cream cheese, though I still like real cream cheese better. The sandwich I made today was with fake cheese and it was really good.

Serve with Bloody Marys and beer and a side of Kale and another little side of sliced avocado.

A Delicious Sandwich

This delicious sandwich consists of:

Rosemary bread
Lettuce, tomato, etc.
Quickest Peanut Sauce (#3)
Seasoned Tofu


The Quickest Peanut Sauce (#3) is peanut butter, lemon juice, and pizza flakes. It is so quick it doesn't even get its own entry.

Seasoned tofu is a package of tofu baked at 350 for 1 hour (turned once) in a pan with a mixture poured on it of equal parts soy sauce and water (totaling 1/2 cup) with about a half teaspoon of Chinese five spice and two teaspoons of ground fennel seeds.

If you don't want to make the seasoned tofu you can just fry up some tempeh in a little soy sauce and it'll still be good.

The seasoned tofu is from a recipe in the excellent book entitled Moosewood Restaurant Cooks for a Crowd by Mollie Katzen. It has delicious recipes for 24 or more people.

Serve with Corn on the Cob in the summer and steamed greens in the winter and potato chips in the fall and sweet potato fries later in the winter.

This is a good recipe to keep in mind if you need to pack a lunch every day for a week. You can make up a batch of the tofu and then a batch of the peanut sauce and then it takes about 2 seconds to assemble the sandwich each night. Then you can be like, "no, thanks, I don't need to buy a salad sandwich, I have the best sandwich ever right in my bag".