Tuesday, November 17, 2009

Balsamic Baked Tofu Caprese Sandwich & Garlic Mashed Potatoes

Caprese sandwiches are not so vegan. Therefore, I made an original recipe gone vegan!

Balsamic Baked Tofu Caprese Sandwich

* Prep Time:
1 day
* Cook Time: 30 minute

* Ingredients (for balsamic baked tofu):
  • 1/2 block extra firm tofu - sliced into 1/2 in. slabs
  • 4 cloves garlic - minced
  • 1/2 of medium sweet onion - cut in half and sliced thin lengthwise*
  • Several sprigs of fresh rosemary plus 2 tablespoons of chopped rosemary
  • 1/2 cup of balsamic vinegar
  • 1/2 cup of vegetable broth
  • 1 1/2 tablespoons of olive oil
  • Sea salt - to taste
  • Black pepper - to taste
* Ingredients (for caprese sandwich):
  • 1 large tomato - sliced*
  • 1/8 cup balsamic vinegar
  • 1 tablespoon of olive oil
  • Sea salt - to taste
  • Black pepper - to taste
  • 6 fresh basil leaves - medium size*
  • Soy mozzarella - thinly sliced*
  • Fresh sourdough bread - sliced*
  • Spray cooking oil

* Recipe:
  1. Start with balsamic baked tofu. This will need to marinate for at least 2 hour up to 24 hours (which is the best option if you have the time). Take the tofu block and cut into slabs. Take several paper towels, place tofu slabs on them, place several more paper towels on top of tofu slabs. Pat them dry with paper towels to remove most moisture.
  2. Sprinkle each side of tofu slabs with herbs (rosemary, sea salt, black pepper).
  3. Place rosemary sprigs, onion, and garlic on a medium sized baking tray. Lay tofu slabs on top of vegetables.
  4. Whisk together vinegar, olive oil, and vegetable broth. Spoon over vegetables in baking tray. Cover with tin foil and let it marinate for 2-24 hours in the refrigerator.
  5. When done marinating, pre-heat oven to 375°. Take tin foil off of baking tray, flip over tofu slabs, and spoon marinade over tofu. Bake for 10-13 minutes.
  6. Remove baking tray from oven, spoon marinade over tofu slabs again, bake for another 15 minutes.
  7. For additional baking, broil for 2-3 minutes.
  8. To make sandwich, begin by mixing vinegar, olive oil, sea salt, and black and pepper in a small bowl. Take sliced tomato and let marinate one side for a bit, then flip to the other side.
  9. Take pieces of sliced bread, spray with cooking oil on one side, and toast in large frying pan over medium heat. Flip, spray with cooking oil, and let the other side brown. While this side is toasting, place soy mozzarella on bread and let it melt.
  10. Take one piece of sliced bread with cheese, place basil leaves on the bread, then several pieces of tofu slab. Add onion/rosemary/garlic mixture from baking pan to top of tofu slab on the bread. Add tomato slice on top of that. Top with another piece of toasted bread.
* Notes: You can also use red onion. Depending on how many sandwich you make, you will need more or less basil leaves. Same goes with the bread slices and tomato. Make sure to double check that the sourdough bread is vegan and contains no animal by-product. The soy mozzarella I used was Follow Your Heart brand.

Garlic Mashed Potatoes

* Prep Time: 15 minutes
* Cook Time: 40 minutes

* Ingredients:
  • 5-7 cloves of garlic
  • 10 baby red potatoes - peeled, cut into cubes
  • 1/4 cup soy milk - add more to taste
  • Sea salt - to taste
  • Black pepper - to taste
  • Garlic salt - to taste
  • Onion powder - to taste
  • Several dashes of nutmeg
  • 3-4 tablespoons of soy butter (or to taste)
  • 1 tablespoon fresh chives - chopped (add more to taste)

* Recipe:
  1. Place garlic (unpeeled) in baking sheet and bake at 450° for 25 minutes or until soft.
  2. While garlic is in the oven, cook potatoes over medium to high heat in pot for 15-20 minutes or until tender.
  3. Drain potatoes into a strainer, set aside to dry for a bit.
  4. Take garlic cloves and squeeze them out of peel. In a small bowl, mash garlic with a fork until paste-like.
  5. Place potatoes in large bowl, add garlic paste, spices, and soy milk. Mash. Add soy butter. Mix well. Add chives, whisk everything several more times.
  6. Adjust seasoning and soy butter to taste.

Starting to think about my annual Thanksgiving day feast. This website has a lot of great ideas. Pre-plan consists of these mini pot pies with my mom's original mashed potato recipe along with French onion soup. Possibly homemade cranberry sauce and homemade rolls.

Christmas plans are also in the making. An extensive list of homemade crafts to give has been made, as well as my annual baking extravaganza for the cookie tins. This year will mark my first with vegan dog cupcake tins too. Look for my upcoming holiday blogs! They will be filled with good food, vino, and crafty fun.

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