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IF you do not press the tofu or use the right type it won't brown. To make the texture a bit more 'meaty' simply freeze the
tofu first then drain and press after thawing. If you like you can marinate it in whatever you choose for several hours.
SERVES 4
7 ounces firm tofu
2 small tomatoes, thinly sliced
1 tablespoon olive oil or vegetable oil
salt
fresh ground pepper
1/3 cup mayonnaise or vegan mayonnaise
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary, crushed
8 slices whole wheat bread
1/4 cup prepared pesto sauce
1/4 cup sliced marinated mushrooms
1/4 cup radish sprouts
1. Use waterpacked tofu and it should be well drained [that means press it dear] and sliced into 1/4-inch-thick pieces.
2. Preheat a broiler and place tofu on foil lined pan broiling 4 inches from heat until browned. About 2 to 3 minutes
a side. This is why you had to press it.
3. Sprinkle tomato with oil, salt and pepper.
4. Combine the mayo and rosemary.
5. Assemble the sandwiches by arranging bread on tray. Spread pesto on half. Spread mayo on other half. Layer the tofu,
tomatoes, mushrooms and sprouts on the pesto half.
6. Top with mayo half. Cut crosswise.
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