INGREDIENTS
serving size 4 sandwiches
¼ cup apple cider vinegar
3 tablespoons Bragg Liquid Aminos or soy sauce
¼ cup olive oil
1½ teaspoons black pepper divided
1 14-ounce package firm tofu drained and cut crosswise into 8 slices
1 large onion chopped
4 cloves garlic chopped
8 ounces button mushrooms sliced
1 medium tomato chopped
2 cups baby spinach leaves
½ teaspoon dried thyme
1 teaspoon salt
vegan butter such as Earth Balance (optional)
4 English muffins toasted
- Preheat oven to 450oF.
- In a shallow baking dish, mix together the vinegar, soy sauce, olive oil, and 1⁄2 teaspoonof the black pepper with a whisk. Place tofu slices in a single layer in the dish, then turnover to coat on all sides. Allow tofu to marinate for 20 minutes, turning occasionally.
- Place baking dish in oven for 20 minutes. Flip tofu slices over and continue to bake foran additional 10-20 minutes until crispy and most of the liquid has been absorbed.
- Meanwhile, spray a large skillet with oil or cooking spray. Sauté onion and garlic over medium-high heat until onion begins to soften. Add mushrooms and continue cookinguntil they begin to brown. Add tomato, spinach, thyme, salt, and remaining black pep- per. Cook and stir until spinach is wilted and any liquid has evaporated, turning heat to medium low if the vegetables are browning too quickly. Adjust seasoning.
- To assemble sandwiches, spread vegan butter on English muffins, if using. Then add 2 tablespoons of the cooked vegetables to the bottom half of each muffin. Top with
2 slices of tofu and evenly distribute the remaining vegetables on top of the tofu slices on all 4 sandwiches. Cover with the other muffin halves and press down to help keep vegetables from spilling out.
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Credit: Easy Vegan Recipes Cookbook
