cilantro-lime tofu sandwiches

cilantro-lime tofu sandwich.I haven’t talked

about it much, and I suppose it’s because this is not that kind of blog. This

blog is about baking and being silly and making mistakes and eating them

anyway, because even if they’re not pretty, they still taste delicious. But

sometimes, it’s about other things, too. Just to keep things interesting.

What I mean to say is, I haven’t talked much about my choices on

consumption. You see, I’m mostly vegetarian. (“Mostly vegetarian?” you

ask. “That sounds made up.”) Let me explain.

ingredientes.After a long period of reading,

movie-watching and researching, Elliott and I decided, in February 2010,

to be more conscious of where our food comes from and what we put

into our systems. Now, before I go any further, please don’t think this is

going to be a rant or a digest on food ethics and blah blah blah. Trust me,

we’ll get to the good stuff in a minute. I just want to lay the groundwork for

why the heck I made a tofu sandwich. Long story short, we don’t eat meat

unless it’s local and/or sustainably and ethically raised. If a pig was

allowed to be a pig and express its “pigness” during its life before it became

bacon, we’ll eat it. If it was shoved into a confined space without access

to the outdoors and fed foods that aren’t good for its body and only make

it fat, we won’t. It’s a little more complicated than that, but the point is, we

don’t eat much meat. And when we do, it’s often from a farmer whose

hands we’ve had the pleasure to actually shake.

tofu in the marinade.That said, we’re

still meat eaters at heart. I still crave a burger like, every week. I can’t eat

salads all day long or I’d lose my meat-loving marbles. But we’re not

about to give up on what we think is important. That’s where tofu

(sometimes) comes in.

I remember the first time I ate tofu. It was disgustingly chewy and shaped

into cubes and tucked into a tangled mess of pad Thai noodles. In short,

it was gross. The second time I ate tofu, it was in a scrambled mix with

pesto and cheese, with toast and roasted potatoes on the side. My

friends who were eating with me thought it looked inedible. I thought it

was delicious.

fixins. It’s been a

slow-growing relationship with my now-beloved tofu. I’ve learned

over time how to prepare it and when to eat it, or when to just leave it out.

Tofu, sadly, is not the same thing as a burger. But it can be just as tasty.

One of my favorite ways to eat tofu is marinated and put on a sandwich.

This cilantro and lime marinade is made with garlic and a dash of chili

powder for a kick, so when you let the tofu sit in it for an hour or two,

the flavors imparted are savory and tangy and a little bit spicy. It’s

amazing. The tofu no longer tastes like it looks — a colorless, coagulated

mass of soy. It actually tastes like a food.

sammmmmich.If you’re leery

of tofu but are willing to try it out, I suggest starting with this recipe.

It’s basically foolproof and can be made in an hour (most of that hour

hands-free). And if you don’t want to try it or just plain don’t like tofu,

that’s fine. This marinade is also good on grilled chicken. Especially

if that chicken came from down the road and was allowed to express

its “chickenness” during its lifetime. Just saying.

PS If you want to learn more about sustainable eating, visit the

husband’s blog, Ethical Plate. He has good things to say.
PPS If you live in the Iowa City area, go see “American Meat”

this weekend.

Cilantro-Lime Tofu Sandwiches
A Girl Versus Dough Original (marinade from eHow.com)

Yields: 4 sandwiches

Ingredients:
1/2 cup lime juice
1/4 cup chopped cilantro
3 cloves garlic, chopped
1 tsp olive oil
salt to taste
pinch of chili powder
1 16-oz package extra-firm tofu, sliced into sandwich-size rectangles
1 avocado
lime juice to taste
salt to taste
8 slices of whole-wheat bread, toasted (or any bread you like)
1 tomato, sliced
1/2 onion, sliced
handful of spinach leaves

Directions:
Combine lime juice, cilantro, garlic, olive oil, salt and chili powder

in a small bowl. Pour into a baking dish and place tofu slices on

top. Spoon some of the marinade on top of the tofu and place the

dish in the fridge to marinate for at least 1 hour (up to 3 hours).

Flip over the tofu slices halfway through.
Meanwhile, mash an avocado in a small bowl and add lime

juice and salt to taste. Spread avocado mash onto 4 slices of

bread. Evenly distribute tomato, onion and spinach on bread slices.

Set aside. Heat a large skillet over medium-high heat. Remove tofu

from fridge and place directly on skillet (no extra oil needed for the

skillet). Cook tofu until both sides are a golden brown, about 5

minutes each side. Remove from heat and place on sandwiches.

Spoon remaining marinade on sandwiches, if desired. Top with

remaining bread slices and serve.

TOMATILLO GRILLED CHEESE & BACON

Cheese Sandwich In Season: Veggie Tsunami FS= Randy Mon

Ingredients

  • 12 slices (1/2 in. thick) ciabatta bread
  • About 1/4 cup butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced
  • About 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-in.-thick slices
  • 8 slices cooked bacon, broken into thirds
  • 1/4 cup cilantro sprigs
  • 6 ounces panela cheese* or mozzarella, cut into thin wedges

Preparation

1. Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up.

2. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.

Nutritional Information

Amount per serving

  • Calories 375
  • Caloriesfromfat 62 %
  • Protein 18 g
  • Fat 26 g
  • Satfat 14 g
  • Carbohydrate 18 g
  • Fiber 1.2 g
  • Sodium 664 mg
  • Cholesterol 67 mg

ROAST BEEF & GREEN CHILI GRILLED CHEESE

cheese-roast-beef-l

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon minced canned chipotle chiles (about 4)
  • 4 onion rolls
  • About 2 tsp. olive oil
  • 1/2 pound pepper jack cheese, thinly sliced
  • 1/2 pound thinly sliced rare roast beef
  • 4 canned mild green chiles, seeded, split, and dried with paper towels

Preparation

1. Stir together mayonnaise and chipotles and set aside.

2. Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

3. Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

Note: Nutritional analysis is per sandwich.

Nutritional Information

Amount per serving

  • Calories 597
  • Caloriesfromfat 56 %
  • Protein 33 g
  • Fat 37 g
  • Satfat 14 g
  • Carbohydrate 33 g
  • Fiber 1.4 g
  • Sodium 1167 mg
  • Cholesterol 89 mg
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