- 1-pound block of organic extra-firm tofu
For the marinade
- 3 tablespoons soy sauce
- ½ tablespoon minced ginger
- 1 garlic clove, minced
- ½ tablespoon minced shallot
- ¼ teaspoon minced jalapeño
- ¼ teaspoon cumin seeds, lightly toasted and ground
- 1 ½ tablespoons honey
- 2 ¼ teaspoons lime juice
- ½ teaspoon lime zest
- 3 tablespoons canola oil
- ½ generous bunch cilantro, finely chopped
For the grilled corn relish
- 1 large ear white corn
- ¼ large red bell pepper, roasted
- ¼ large yellow bell pepper, roasted
- ¼ generous bunch cilantro, finely chopped
- Pinch of cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper to taste
For each sandwich
- 1 4-ounce slice of tofu
- ¼ large or 1/2 small Hass avocado, thinly sliced
- ½ to ¾ cup corn relish
- Sliced heirloom or good roma tomatoes, in season only
- 2 slices seeded sandwich bread
- 2 teaspoons mayonnaise
Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
For each sandwich, spread a thin coating of mayonnaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
Serves 4. From New York Times