No-Bread Tofu Sandwich

My first healthy recipe posting! 

This was inspired by something similar that is sold at the Whole Foods deli bar in Kensington. Instead of using bread, the filling is sandwiched between two pieces of tofu.

Ingredients (for 2 servings):

• 1 large block of tofu (I use Cauldron)
• 2 baby aubergines (eggplants)
• 1 red pepper
• Half an onion
• Sea Salt and pepper
• Extra-virgin olive oil

Method:

Open and drain the tofu.  Use a tofu press to remove the excess water.  If, like me, you don’t have a tofu press you can wrap the tofu in kitchen roll and place something heavy on top to help remove the water.  I lay a plate on top of the tofu and weighted it down with four tins.  Leave for approximately 30 minutes.  Once drained, cut the block in half lengthways.

Chop the vegetables (I sliced the aubergine lengthways) and brush with extra-virgin olive oil.  Season with sea salt and pepper.

Grill the red pepper on a high heat until the skin is blackened.  Place in a bowl and cover with cling film.  After about 5-10 minutes remove the cling film and peel away the blackened skin.  It should come away easily.

Grill the remainder of the vegetables until lightly browned.  At this point the aroma is reminiscent of oven baked pizza.

Brush the tofu lightly with olive oil (and add salt and pepper) and grill until lightly brown and slightly crispy on the outside.

When the tofu is cooked you can assemble the sandwich.  Place the vegetables on one half of the tofu and put the other half of the tofu on top.

Cut into two and serve with salad or vegetables of your choice.

Voila!  A tasty, healthy, protein packed meal that can be eaten hot or cold.

This sandwich tastes great as it is but if you wanted to pep it up you could try adding hummus, cheese, fresh herbs or a simple balsamic reduction for a bit of extra flavour.