đSammies for the Season Pt. 1.: Tofu Grinder
Mel shares her new fave sandwich and starts a new recipe series!
Happy Friday, Love!Â
How did this week treat you? Are you stateside and recovering from Turkey Day? Or like me, in a place where yesterday was just another day and looking forward to a hectic weekend as the holiday season is in full swing?
As for me, stateside or not, Black Friday means work because I recently launched an apparel line called Melissa A Matthews Art Apparel (tees, shoes, and bags) and we're in the midst of our very first sale! If you decide to check it out, use the code HOLIDAY15 to get 15% off of your entire order from now until Monday, Nov 27th.
When I'm knee-deep in work and holiday prep like this, the last thing I want to think about is what to fix for lunch or dinner. Thus, I've developed a new series of recipes for you: Sammies for the Season.Â
These are plant-based sandwiches to help you survive that awkward period after Thanksgiving/Diwali and before Christmas when you just don't feel like cooking because you're in holiday prep mode. We've still got to eat and we might as well eat good.
This issue's Sammie is my Tofu Grinder Subâan almost bougie sandwich that hits EVERY single time.
Grab your apron and meet in the kitchen!
MEL'S TOFU GRINDER
I'm a Trini to the bone but having grown up in Brooklyn, NY there are some foods that take me back to childhood. Sub sandwiches were a treat we could buy to take on school field trips that I adored. Since going plant-based and living in a region where vegan deli slices are not a real thing, I've been craving a proper sub. I think I hit the nail on the head with this one.
Here's what you'll need:
½ of a zaboca (avocado)
½ green bell pepper julienned
½ large red onion julienned
1 pack of firm tofu
1 large sandwich roll or Italian sub bread
1 pack of vegan cheese (I opted for daiya smoked gouda slices)
1-2 Roma tomatoesÂ
Hummus (your fave kind-I like roasted red pepper)
Lettuce (I like romaine or butter but iceberg will work too)
Chili crisp (I used Mr. Bingâs mild)
Sazon
Oil
Vinegar
Black garlic powder/regular garlic powder
Sea saltÂ
Pepper
Agave syrup/ brown sugar
Here's what you'll need to do:
#1 Make your dressing and set aside: get a small bowl, add a few tablespoons of oil (I use garlic-infused coconut oil, you can use olive oil if you prefer), and a splash of whatever vinegar you have on hand--I used rice wine. Add a healthy amount of sweetener, sea salt, and pepper to taste.
#2 Make your salad: shred your lettuce, dice your tomatoes, slice your onion, and slice your bell peppers. Add everything to a small bowl and dress it lightly with your dressing. Set aside to soak up the flavors. Add salt and pepper to taste.
#3 Thinly slice your zaboca (avocado) and season with salt and pepper.
#4 Thinly slice your defrosted and pressed firm tofu. Season with sazon, garlic powder, and a light splash of oil. Air fry or bake for 15-20 minutes at 400 degrees Fahrenheit or until crispy. You can prep this the night before.
#5 Toast your roll with one slice of vegan cheese (I used Daiya's smoked gouda slices), when your cheese begins to melt, remove the bun from theâ oven. Â
â#6 Assemble your sammie: Smear hummus on the bottom half of the roll, add your tofu slices on top of that, and drizzle some of your dressing. On the top half of the roll--where your melted cheese is--put a generous helping of your salad, topped with a slice of zaboca (avocado) and as much or as little chili crisp as you'd like. Carefully, put the top of the roll onto the bottom half, slice it in half, and enjoy!
P.S. My non-vegan daughter ate half of my sandwich before I could stop her. Be prepared to share!
I hope you love this sandwich as much as me and my mini-human! If you like, love, or even hate this recipe, share it with a friend or family member that might feel the same way because food is better in community.
Just because weâre not making elaborate meals doesnât mean we canât eat like kings and queens! Treat yo self!
XOXO,
Mel
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