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Ingredientes
- 12 ounce Hard tofu (Chinese-style)
- 1/2 tsp Grnd cumin
- 1/2 tsp Chili pwdr
- 1/2 tsp Dry oregano
- 1/4 c. Extra virgin olive oil
- 1 med Garlic clove chopped
- 1/4 c. White wine vinegar
- 1/4 c. Dry white wine
- 4 slc Whole-wheat bread - (thick slices) lightly toasted Chili Mayonnaise see * Note Sliced tomato Washed arugula Red onion slices Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Cut tofu into 1-inch thick slices. Drain. Set them on a sheet, cover with another baking pan or possibly cookie sheet and weight down with something heavy; drain for at least 1/2 hour to remove excess water.
- In a small cast-iron skillet toast cumin, chili and oregano till they emit a lovely aroma. Remove to a nonreactive saucepan and add in extra virgin olive oil, garlic, vinegar and white wine. Bring to a simmer. Transfer liquid removed and weighted tofu to a ceramic or possibly glass dish and pour marinade over tofu. Cover with plastic and chill for a day at least or possibly, for up to 3 to 4 days.
- Preheat the broiler. Remove marinated tofu, pat dry and broil, about 6 inches away from the heat till crispy on each side.
- Spread bread with Chili Mayonnaise; slice tofu in half to make 1/2-inch slices and set over mayonnaise. Top with tomato, arugula and onion if you wish. Season with salt and pepper. Spread second slice of toasted bread with chili mayo and cover sandwich.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 2 servings | |
| Calories 381 | |
| Calories from Fat 282 | 74% |
| Total Fat 31.85g | 40% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Potassium 402mg | 11% |
| Total Carbs 6.15g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.48g | 2% |
| Protein 12.05g | 19% |
