Skip to main content

Asian Marinated Tofu Sandwich With Teriyaki Aoili

This is a perfect summertime sandwich.  You will love it!  I made this for lunch yesterday.  Princess M was at school and my 2, almost 3 year old was swimming at Grandma's... so I decided I would actually make myself some lunch.  It seems like most days I just eat on the go.... a smoothie, a Lara Bar, a handful of this or that are my most common lunch items.  But, yesterday, I took a little time for myself and had a great lunch!  I wasn't totally kid-free... I did have my 3 month old sous-chef, but he's pretty low key.  All in all, this mama had a great meal and this sandwich was the key ingredient!

Teriyaki Aoili

Ingredients
2 tablespoons teriyaki sauce
1/2 cup vegan mayonaise
1/2 teaspoon garlic, minced
2 tablespoons fresh cilantro, minced

Directions
Combine ingredients and refrigerate until you are ready to serve.

Asian Marinated Tofu Sandwich

Ingredients
Fresh bread of your choice
6 oz extra firm tofu, cut into thin slices and patted dry with a paper towel
1 cup teriyaki sauce
teriyaki aoili
lettuce
tomato, sliced
red onion, sliced
2 teaspoons olive oil
salt to taste

Directions
1.  Marinate tofu in your favorite teriyaki sauce for a few hours.
2.  Heat oil in a skillet over medium high heat.  Add tofu and cook until golden.
3.  Layer veggies on one side of your bread.
4.  Top with tofu and drizzle with your teriyaki aoili.  Close sandwich and enjoy!

 

Comments

Debbie said…
This sandwich looks delicious. I am glad you got a few minutes for yourself and could take time to make something delicious and eat it:)You deserve it!
Looks sooooo good Elise! I think you are the one person who loves these types of sandwiches as much as me! I am such a sandwich girl!! And good for you for having some solo time! SOmetimes it is soooo needed. Oh, BTW, I think you havce the cutest sous-chef on earth!!!
aimee said…
This sandwich looks great. I'm not a big sandwich maker but this might change my mind:)

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

Chive And 'Cream Cheese' Smashed Red Potatoes

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave.  I don't get it.  All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies.  Here is one of my favorite ways to make them... potatoes, that is.  Super easy and amazingly delicious!
Ingredients 2 1/2 pounds red potatoes, washed and cubed water for boiling salt to taste 1/4 cup chopped fresh chives 4 ounces Tofutti Better Than Cream Cheese
Directions 1.  Boil the potatoes in a pot of water for 10-15 minutes or until they are tender.  Check with a fork. 2.  Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix.  You could use a potato masher, but like I said, "I like 'em chunky". 3.  Salt to taste.