Guys! Wanna know something super fancy?
Michael and I are now officially set up to teach cooking classes in Toronto. So far we’ve got four classes up on the main page, but we’ve got many more in the works – there’s been mad amounts of recipe testing around here. Our fridge has been constantly happy! The next goal is to tour with the band, while simultaneously touring cooking classes. Loud rock music + vegan food = hell yeah, it’s gonna happen.
Onward! I was craving sandwiches, and it’s Jolene‘s fault for making awesome sandwiches so often (it’s a good thing to be at fault for). I wanted something savory and meaty and decadent, which Michael definitely accomplished here. Yeah, I didn’t have any part in creating this one except to happily devour it. Still counts, right?
Scrambled Tofu Sandwiches
makes enough for 4 hearty sandwiches, with some leftovers for later
1 package vegan chorizo-style veggie meat
1 tablespoon olive oil
1 cup thinly sliced onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced mushrooms
2 garlic cloves, sliced thinly
1 block firm tofu, crumbled
1 cup unsalted veggie broth (or use regular broth and omit the smoked salt)
1/2 cup dry white wine
2 tablespoons sliced green onion
1/2 tablespoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon smoked salt
1/4 teaspoon chipotle powder
Black pepper, to taste
4 ciabatta buns, sliced in half
Vegan mayo, if desired
8 lettuce leaves
1 tomato, sliced
1 avocado, sliced
Daiya shredded cheese
1. Heat a pan and cook the chorizo according to package instructions. This usually means about 5 minutes. When finished, set it aside in a small bowl.
2. Heat the olive oil in the same pan and sauté the onions and red pepper for 4 minutes. Add the mushroom and garlic and sauté for another 2 minutes. Crumble in the tofu and sauté for 3 more minutes.
3. Add the broth, wine, green onion, and spices and reduce to concentrate flavour.
4. When the liquid is reduced, stir in the cooked chorizo. Heat just long enough for everything to be hot.
5. Layer the sandwich ingredients on the buns and top with a touch of shredded vegan cheese. You may wish to warm the buns a little to soften them a bit before piecing together the sandwiches.
|And a messy-delicious interior shot.
So much yum. I could eat sandwiches all day, every day.
A question for you bloggers – anyone else participating in Vegan MoFo this year? I was a little apprehensive at first due to being busy, but then Michael talked me into it and as if by miracle, a theme came to me. Well, not so much a theme as a concept, but you’ll see in a week when it all begins. This will be my third year participating, and it’s always a blast, if not a challenge to publish a blog post every single day. But I love challenges!
Hope you had a great weekend and, as of this writing, a great Monday. Oodles and toodles.