It’s redux time again! This month’s theme was: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’ I chose to redux Chinese Mustard Baked Tofu Sandwiches from the Moosewood cookbook.
I don’t have a large collection of cookbooks, but I do love the moosewood cookbook. The recipe I chose was from page 120 for a grilled Chinese mustard sandwich with sauted peppers and onions.
The recipe called for a slab of tofu in the grilled sandwich. I decided I wanted to bake the tofu to make it chewier. Therefore, I doubled the mustard sauce recipe to use in two ways. Fresh on the sandwich, and as a sauce on the baked tofu!
I also opted for lettuce and tomato instead of peppers and onions, so everyone in my house would eat it. I added mayo for a little creaminess and viola! A sandwich is born.
Variations to the Chinese Mustard Baked Tofu Sandwiches recipe:
- I loved the chinese mustard recipe from the cookbook, but in reality you could use any sauce you like. Try barbecue sauce or sriracha ketchup!
- Use your favorite sandwich veggies. Lettuce and tomato are classics, but anything will work.
- Not into tofu? Use your favorite protein, or simply use the Chinese mustard as a spread!
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- 1 TBS sesame oil
- 1 TBS apple cider vinegar
- 2 tsp sriracha
- 2 garlic cloves, grated
- 16 oz block tofu, pressed to expel water
- 10 slices whole wheat bread
- Lettuce, tomato, and mayo, for serving
- Mix together all ingredients for the Chinese Mustard. Divide in half and set aside.
- Preheat oven to 375 F.
- Slice tofu along its longest edge into 5 pieces. Lay pieces on a parchment lined baking sheet. Brush the tops with about 3 TBS of the Chinese mustard. Bake in the preheated oven for 25 minutes.
- Flip the tofu over, brush the other side with another 3 TBS of the Chinese mustard and bake for another 20 minutes.
- Meanwhile, use a toaster to toast all the slices of bread. Slice any tomatoes and chop any lettuce you will use.
- Assemble 5 sandwiches each with 1 piece of baked tofu, a smear of Chinese mustard, mayo, lettuce and tomato.
Recipe adapted from page 120 of the Moosewood Cookbook.