If there was something my life was lacking recently, it was this: a big, juicy, sloppy, everything-but-the-kitchen-sink meal. In the recent months, I’ve become so neat and precise with my cooking skills, making sure everything is aesthetically perfect, that I forgot cooking without paying attention to detail can be SO FUN. Alas, it was time to take my gloves off and put two hands straight in the guacamole (I really did: since avocados brown rather quickly, I used the leftovers for a moisturizing face mask)!
Three pieces of bread for each sandwich
16 oz. extra firm tofu, marinated & sautéed *See below for marinade recipe
1/2 cup vegan bbq sauce & mustard (I used this combination because I had it on hand, feel free to use any sauce or dressing of your choice)
1 Cup of each:
Baby Bella Mushrooms
Tofu marinade2 tbsp. extra virgin olive oil
1 tsp. organic brown sugar
2 tbsp. water
1/2 tsp. of each:
1 tsp. Cumin
To PreparePress the liquid out of the tofu and slice into squares or rectangles.
in a shallow ceramic dish, mix together all of the ingredients for the tofu marinade.
Place the tofu pieces into the marinade.
Let sit for 15 minutes, or until you have finished preparing the vegetables.
Sautee in a splash of extra virgin olive oil, 2-3 minutes per side, until brown and crispy.
Sandwich AssemblyToast the bread (optional)
Spread a tablespoon of the mustard/barbecue sauce on one slice of bread
Layer as followed:
Add another slice of bread and repeat, until you have made a triple decker sandwich.
Photo credit: Ashley