After making that Eggy Tofu concoction for the Kedgeree, it reminded me of a great sandwich filling from years ago. So I adapted it a wee bit and made these delicious grilled tofu salad sandwiches, a retro dish with a retro color scheme photo, for a retro time: the early ’80s.
Let me tell you about that tofu salad. If you’ve ever been to Tommy’s in Coventry (Cleveland, Ohio), you might have noticed a sandwich called the “Lynne” on their menu. It’s a tempeh salad sandwich that’s grilled. Did you ever wonder who Lynne was?
Years ago, there was a little cafe in Euclid called the Noble Bean, which also made tempeh. Lynne was the owner of the Noble Bean and did all she could to promote tempeh, including getting it on Tommy’s menu. The sandwich was named after her, and this is my version made with tofu instead of tempeh. I know, it’s a bit backward since it’s tofu and she loved tempeh, but one taste of this tofu salad took me back there instantly. If you’re one of those who thinks “Ewww, hot tofu salad?”, you can always have it cold. But it’s worth trying hot.
Eggy Tofu Salad aka Flashback Food
Enough for 2 sandwiches and a little sampling
12 ounces extra-firm tofu, pressed really well, cut into 1/4-inch cubes
3 tablespoons lemon juice
1 tablespoon tamari
1/2 teaspoon liquid smoke
3 tablespoons nutritional yeast
1/4 teaspoon turmeric
3 tablespoons vegan mayo
1 teaspoon sweet pickle relish
1 teaspoon Dijon mustard
1 teaspoon capers
1 tablespoon minced onion
1 tablespoon minced red pepper
1 teaspoon minced fresh parsley
1/4 teaspoon smoked paprika
salt and pepper
Heat a large skillet over medium heat and spray with nonstick cooking spray. Add the tofu cubes, cooking until golden, about 5 to 7 minutes. Remove from the heat and add the lemon juice, tamari, liquid smoke, nooch and turmeric. Stir to coat tofu cubes, place the skillet back on medium heat, and cook until the liquid has evaporated and the cubes are coated. Place in a medium bowl. Add the rest of the ingredients and adjust the seasonings.
4 slices bread
1/4 cup fresh baby spinach
1 tomato, sliced
Butter the outsides of the bread with the vegan margarine. Spread about 1/2 to 3/4 cup of salad on the bread. Top with lettuce and spinach. Place in a panini grill or grill on the stove until golden.
We enjoyed these sandwiches with chips, a pickle, and loads of memories.
Coming tomorrow: a book contest!
Note to Allison: I got your emails but my replies keep bouncing back. I hope you see this. Love Soup will be in the mail on Monday. Hope you enjoy it.