Cherry tomatoes were 2lbs/ $1 last week at Haymarket! I have been using them in practically everything lately. Normally we can’t afford them, and they are one of my all time favorite foods, so it has been a big treat! The other night i was loooking to make some comfort food for dinner, and this recipe really hit the spot. We had leftover tofu from out sandwiches the other night, broccoli rabe pesto frozen from a couple weeks ago, and PLENTY of tomatoes.
Here is a link to the recipe. The only difference is that tonight i roasted the tomatoes (tossed in olive oil, salt, and brown sugar) for 45 minutes at 425°F. I will definitely use this roasting technique again!
This was one GREAT sandwich. I find it hard not to like something that includes cherry tomatoes. for someone who has not worked with tofu much, it was pretty easy, too. And yes, that is a delicious Mojito in the background!
- toasted Casatiello (or whole wheat bread)
- 2 T tomato paste
- 2/3 C cherry tomatoes for puree + 1 C halved for sandwiches
- romaine lettuce (better yet – fresh basil) for sandwiches
- 1 clove garlic
- 2 swigs balsamic vinegar + some for marinade
- dried basil
- onion powder
- chili powder
- S + P
- Marinade slices of tofu in balsamic vinegar and olive oil for at least 30 minutes.
- Make tomato puree by pulsing cherry tomatoes + tomato paste + garlic clove + basil + dash of onion powder + swig of balsamic vinegar in immersion blender
- Toast the Casatiello slices (or whole grain bread) and spread with tomato puree. Grill slices of firm tofu in olive oil until browning and crispy.
- Layer tofu in the sandwich with lettuce (or fresh basil) and sliced cherry tomatoes. Season with black pepper and a tiny sprinkle of garlic powder and mild chili powder. Amazing hot or cold.
recipe thanks to: http://rowenarecipes.wordpress.com!
This is the first recipe i have made with tofu. This is the second time i have made it. Tonight was better than the first time, but i would still make a couple changes. The quinoa, though a nice texture, is a little bland and should be cooked in veggie broth instead of water. Secondly, i would add maybe 1/3 C feta to add a little more salt.
- 2 T olive oil
- 1 small onion, minced
- 3 cups cooked quinoa
- 1 cup corn, fresh or frozen
- 1 1/2 cups spinach or other hearty green, finely chopped
- 2 cups extra-firm tofu, browned in a skillet a bit
- 1/3 cup spinach pesto (click for recipe)
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup chopped sun-dried tomatoes
- S + P to taste
- In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the onion and cook for a minute or two.
- Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through.
- Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.