*If you can find it, I recommend the organic 'Amazing Dad' brand (although it does contain honey). Look for it in the hippie section at The Real Canadian Superstore or Independent grocery stores. Note: this recipe calls for a whole block of tofu--obviously that makes more than one sandwich but the strips are also great on their own as a snack.
Directions
- Press Tofu: wrap the tofu in a tea towel or lots of paper towel, place on a plate and put something heavy on it. I usually use a frying pan with a jug of water balancing in the center but anything relatively heavy should work. Leave the tofu to press for a while, preferably at least 15 min but over 25 is probably overkill.
- Cut pressed tofu lengthwise into thin strips, about 1/8 to 1/4 inch thick and brown in a flat frying pan (non-stick is ideal) over med-high heat, turning half way through. You can cook them in whatever oil you prefer but I don't recommend olive oil as it has a tendency to burn at higher temps. I usually use the Nature Balance brand vegan margarine because it is great at keeping the tofu from sticking. It should take about 5-10 min per side, depending on how hot your pan is. You may have to do two batches if you don't have a big frying pan--it's best to spread them out flat across the pan.
- If you have the time, you can remove tofu from pan, put in a heat-proof container, slather with lots of bbq sauce and leave to marinate. If you're in a hurry, keep the tofu in the pan and turn the heat down to med-low. If I don't marinate in advance, I usually add the sauce by carefully spreading it out across the strips with a spoon. If you don't have the patience, just add lots of sauce and stir to coat evenly then cook each side until the sauce is absorbed and tofu is crispy.
- Sandwich tofu on toasted bread (spread on some mayo if you like) with tomato, lettuce and any other toppings you like.
