TOFU CUTLETS & CUTLET SANDWICHES
Grilled, baked and even barbecued, Morinaga Tofu cutlets have the texture of tender chicken cutlets and take on all the taste of your favorite marinade or barbecue sauce. Try these terrific tofu cutlets in sandwiches!
1 package Morinaga Silken Tofu – Extra Firm
Slice tofu lengthwise into 3 or 4 slices, at least 1/4 inch thick each. Cover tofu with plastic wrap. For convenience, slice and layer several blocks on a baking tray, covering each layer with plastic wrap. Cover and freeze overnight.
There are a number of ways to thaw the frozen tofu cutlets. Remove from freezer and place in refrigerator overnight and they will be ready to marinate by morning. Otherwise, place the tofu on a microwaveable tray and defrost for 1-2 minutes.
Depending on the sauce used (see below), marinate defrosted Mori-Nu Tofu cutlets for anywhere from 15 minutes to 2 hours. Afterwards they are ready to bake, broil, barbecue, or even fry i a pan sprayed lightly with oil.
Marinate tofu a few hours or overnight in a mixture of soy sauce, marjoram, chopped onion, and garlic powder. Grill tofu slices 1-2 minutes on each side. Serve on whole-wheat bun; top with mayonnaise or vegan mayonnaise, avocado, sweet onion, tomato, and alfalfa sprouts.
New American Mori-Nu:
Marinate tofu a few hours or overnight in a mixture of shallots, garlic, jalapeno, lime juice, honey, and olive oil. Grill 1-2 minutes each side. Serve in warm pita topped with a thick layer of mayonnaise or vegan mayonnaise, cilantro, ripe tomato slices, chopped black olives, and red onion slices.
Salt tofu and marinate in a mixture of balsamic vinegar and olive oil for about 3 hours. Sprinkle with dried basil. Grill tofu slices for 1-2 minutes on each side. Serve in warm pita; stuff with roasted vegetables such as eggplant with tomato slices and mayonnaise or vegan mayonnaise.
Marinate in a favorite teriyaki sauce. Grill 1-2 minutes on each side. Serve on whole-grain bun topped with a blend of mayonnaise or vegan mayonnaise and teriyaki sauce, shredded lettuce, and pineapple chunks.
PRODUCTS USED FOR THE RECIPE