This sandwich is the best. Whatever your toppings, the lemon and garlic marinade makes for an excellent morning meal whether it’s cooked over an open fire, or on your stove top. But I prefer the preparation that has me squinting through the smoke of the day’s first campfire.
Makes 6 sandwiches
Ingredients
For the tofu
- 1 block extra firm tofu, sliced into 1/2 inch slabs
- Juice of 2 lemons
- 1/4 cup of water
- 2 Tbsp nutritional yeast
- 2 tbsp extra-virgin olive oil
- 6 cloves of garlic, thinly sliced
- 1 tsp turmeric
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
For the sandwiches
- 6 bagels, English muffins, or other buns
- 2 avocados, sliced
- 3 tomatoes, sliced
Directions
Begin the day before to properly marinate the tofu. Mix all ingredients in a medium container with the tofu and gently toss to coat. Stick the dish in your cooler and meet your friends in the woods. Warning: with the turmeric+oil combo, this will stain plastic dishes.
To cook on a fire, put a well-seasoned cast-iron pan over coals for 10 minutes to heat up. Add the tofu and cook for 3 minutes per side, until they begin to turn a golden-brown.
Toast your bagels over the flames, either on a grill or on a pointy stick until adequately charred.
To assemble, add a few tomato and avocado slices to your sandwich along with 2-3 tofu slabs. If you brought a little hot sauce along toss it on there too.
To cook at home, heat a nonstick or cast-iron pan over medium-high heat. Add the tofu and cook for 3-5 minutes per side, until they begin to turn a golden-brown.
Toast your bagels in the toaster, add a few slices of tomato and avocado and enjoy!
The marinated tofu keeps for about a week in the fridge, I usually enjoy these over the course of a few days. It’s another great breakfast with a quick weekend prep and 10 minutes to get a hot meal on your plate in the morning.
Measuring Up 