This sandwich is what happens when I have ingredients in my fridge…and find a new product I want to try. This is the magic of the kitchen, friends. Because, in the kitchen, these little throw-together, anything goes sort of dishes sometimes turn out better than anticipated. This is one of those meals.
The product I was trying out was Schär’s Sub Sandwich Rolls. Since going gluten-free, sub sandwiches have been off my radar and I was craving. The other ingredients are often kept in stock in my pantry or fridge. The sauce I used was actually left over from the Vegetable Pad Thai I made a couple weeks back. This is a simple, easy sandwich dish that even my picky roommate devoured.
Recipe: Thai Sweet Red Chili Grilled Tofu Sandwich
Servings: 2
Time: Prep 10 minutes; Cook 10 minutes
Ingredients:
- 2 sub sandwich rolls (I used Schär)
- 6 oz extra firm tofu
- 1/4 cup Thai Sweet Chili Sauce (I used WorldFoods)
- 4 tablespoons hummus (I used Oasis Jalapeño Hummus)
- Baby spinach
Directions:
Place 6 oz of tofu (cut into 4 1.5 oz rectangles) into a plastic bag and pour in Thai sweet chili sauce. Close bag, shake to coat, and place in the refrigerator for at least 2 hours to marinate.
Once tofu has marinated for desired time, preheat the oven to 400° F.
Open up the sub rolls and place on a baking sheet.
While oven is preheating, get out a grill pan (or any pan if you don’t have one…or use an actual grill) and begin to heat it up.
Take marinated tofu and place on hot grill, allowing to cook on one side. Flip and use left over sauce to brush over the tofu as it grills. Flip a couple more times to get grill lines and heat tofu throughout. Set aside.
Place sub sandwich rolls into the oven for 5 minutes to warm.
Remove from oven and split open. Place 1 tablespoon of hummus on each side of the roll. Lay down a bed of spinach.
Slice the tofu into long strips and stack inside the sandwich.
Close sandwich roll and enjoy.
~*~*~
I was actually nervous when I served this to my roommate. She doesn’t mind tofu…she’s lived with me being a vegetarian for three years now, so tofu doesn’t phase her. I was mostly concerned about how she would take the hummus. But, she in fact loved it.
And I was quite surprised with how well the flavor combinations worked out. But the Thai chili sauce and the jalapeño hummus paired very well together. I think next time I might add some crisp vegetables to give it a bit more crunch, but this played out just fine in the end. We were both very happy…as were our stomachs.
Feeling brave? Give it a try. And if you aren’t a vegetarian and the thought of tofu frightens you…give another protein a go.
Enjoy!
The Celiathlete 