Spicy Cornmeal-Crusted Tofu Sandwiches

Spicy Cornmeal-Crusted Tofu Sandwiches

These flavorful sandwiches are made with crispy cornmeal-crusted tofu chunks, spicy tomato sauce and creamy guacamole.

§  Prep Time: 10 minutes

§  Cook Time: 10 minutes

§  Total Time: 20 minutes

§  Yield: 4 sandwiches

Ingredients

For the cornmeal-crusted tofu:

§  1/2 cup tomato puree

§  1 tablespoon cayenne pepper hot sauce

§  1 tablespoon lime juice

§  1 tablespoon soy sauce

§  2 teaspoons ground cumin

§  1 teaspoon ancho chile powder

§  1 pound extra-firm tofu, drained and pressed at least 30 minutes, then cut into 1/2 inch cubes

§  1 cup cornmeal

§  1/4 teaspoon salt

§  1/4 teaspoon black pepper

§  1/4 to 1/3 cup vegetable oil (canola or another high smoke point oil)

For the guacamole:

§  2 ripe avocados, pitted and peeled

§  1/4 cup finely chopped fresh cilantro

§  3 tablespoons lime juice

§  1 medium tomato, seeded and diced

§  1/2 medium red onion, diced

§  1 jalapeño pepper, seeded and minced (optional)

§  1 garlic clove, minced

§  Salt and pepper to taste

For serving:

§  4 (6-inch) sandwich rolls, sliced open

§  4 large lettuce leaves, or a few handfuls of shredded lettuce

Instructions

Make the cornmeal-crusted tofu:

1.       Stir the tomato puree, hot sauce, lime juice, soy sauce, cumin and ancho chile powder together in a small bowl. Stir the cornmeal, salt and pepper together in a separate small bowl.

2.       Very generously coat the bottom of a large nonstick skillet with oil and place it over medium heat. Add a few tofu cubes to the sauce mixture and toss to coat, then transfer them to the cornmeal mixture and gently toss until they’re completely coated. When the oil is hot, add the tofu cubes in a single layer, working in batches if needed. Cook until the tofu is lightly browned and crisp on the bottom, about 5 minutes. Gently flip and cook until browned on the opposite sides, about 5 minutes more. Transfer the cooked tofu cubes to a paper towel-lined plate. Repeat until all the tofu is cooked, adding oil to the pan between batches. Reserve any excess sauce.

Make the guacamole:

1.       Place the avocados into a medium bowl and mash with a fork. Add the remaining ingredients and stir until well-mixed. Season with salt and pepper to taste.

Serve:

1.       Stuff the sandwich rolls with tofu and drizzle with the reserved tomato sauce. Top with guacamole and lettuce leaves.

Source  https://ohmyveggies.com

Tweet