Sandwiches: Veggie tofu sandwich

As we were driving near Stinson beach one day, we went to a restaurant on the beachfront to have something light. We were greeted by lovely aroma of fish and garlic fries. Not wanting anything heavy, we opted for a veggie tofu sandwich. It was decorated with lots of greens on the side and fries of course. The best part of this sandwich was that it was not just a slab of fried tofu and greens but it also had a hint of sweet sauce. Here is my version of what we ate that day.

To start with, I make these sandwiches with multigrain bread slices and tofu that is not fried. You can just heat the tofu a bit on the pan with some oil spray that will still give it a touch of crispiness and yet not make it unhealthy.

Greens are a major part of our daily meals and I have found a new connection with kale and spinach. I think the salad dressings are either fatty or they have lots of calories in them and if you go for the low calorie ones, they taste bad. So, I have started using oil sprays in the pan and adding just a dash of sesame seeds to the spray. Add the kale into this slightly hot pan and steam is lightly for about 5 minutes till the kale shrinks. They just taste wonderful. 

Toast the multigrain slices and coat one side with hummus (we usually like the red pepper or garlic hummus) and on the other spread some orange or mango marmalade (to add that touch of sweetness). Spread basil and baby spinach leaves on top with some avocado slices to create a nice bed of greens and light crunch. You can also add cucumber wedges or mushrooms, red bell pepper, carrots or any other veggies to this layer.

Lastly add the tofu slices that you lightly heated on the pan with oil spray. And, voila you have a wonderful dinner ready with greens and tofu for your protein.

You can have a bowl of corn or bean soup to go with this dish.