All too often, my days consist of smoothies, pb&j’s, tofu, granola bars, and roasted root vegetables. All day, every day. If I’m feeling fancy, I’ll make my favourite tahini kale salad, cook some rice and make a sushi bowl, or make a lentil stew with leftover produce in the fridge. But let’s be honest; I’m really lazy when it comes to cooking for myself because my stomach is a hungry bottomless pit, so I just end up eating whatever is quick to whip up when I come home from classes.
Thursdays are lovely because I’m able to enjoy dinnertime with 5 others. Usually the girls do the cooking & baking, while the boys graciously perform the dishwashing duties. Good trade-off eh? We always end up with bizarre dinner table conversation topics, along with playful bickering between the couples while Leung and I play the mediating roles of fifth and sixth wheel, BUT IT’S OK because that’s loads of fun too! For now, I’ll just listen to “die a happy man” by Thomas Rhett and other cute country songs on repeat.
This sandwich is perfect if you like the combination of sweet and salty together. I’m a huge fan of anything sweet and salty, like kettle corn, salted caramel, apple & brie… I’m a fan of ’em all. This tofu marinade is tangy & sweet, with a smokey barbecue undertone, while the coleslaw brings a creamy yet crunchy asian flair to the sandwich. & adding avocado can do no wrong.
Our friends Joanne and Janzen are going to have a sandwich duel with me soon at one of our Thursday dinners, and I think this sandwich stands a pretty good chance against them despite their claim of being able to make a “pretty great sandwich” (; . May the best sandwich win aheheah.
- TOFU MARINADE
- Splash of rice vinegar
- 2 tbsp. orange marmalade
- 1 tsp. honey*
- 3 tsp. miso paste
- 170 grams tofu, sliced
- SLAW
- 1 tbsp. Tahini
- ½ tsp. Miso
- 1½ tsp. Mustard
- 2 tsp. honey*
- Coleslaw salad greens
- Sesame seeds, to garnish
- SANDWICH TIDBITS
- 3 slices of your favourite bread
- Carrot ribbons (with a peeler), Optional
- 1 avocado, sliced
- FOR THE TOFU: Preheat cooking pan to medium high with a dab of coconut oil, or oil of choice. Mix all marinade ingredients together, and spread onto each tofu slice. Once pan is preheated, place tofu slices marinade-side-down onto the pan, and spread the rest of the marinade on the other side of the tofu. Flip tofu when golden brown.
- FOR THE SLAW: Whisk all the dressing ingredients together. Toss as much coleslaw as you like your salad to dressing ratio.
- TO ASSEMBLE: Layer the sandwich as desired. ( we did bread, coleslaw, carrot ribbons, bread, avocado, bread, tofu, bread).
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