Hummus Veggie Sandwiches with Crispy Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- Kosher
- extra virgin olive oil 3 tbsp
- Hummus 1-1.5 cup
- small lemon 1
- Aleppo pepper or red pepper flakes 0.25-0.5 tsp
- medium carrots 2
- medium ripe avocado 1
- tangy sandwich topping e.g., pickled peppers, sauerkraut 0.25-0.5 cup
- heads of romaine lettuce 0.33
- broccoli sprouts 1 oz
- bakery loaf of bread or baguette 4
If you have preserved lemons on hand, you can add 1 tbsp of minced preserved lemon peel to the Hummus instead of the lemon zest. If you don’t have fresh lemon juice, use a dash of vinegar in step 5(a). If you’re not making this meal until later in the week, freeze your bread to keep it fresh. Slice the bread, then store it in a freezer-safe bag and pull out just what you need. To defrost, leave on the counter for an hour or two, or simply toast until defrosted. Storage: Store the Lemony Hummus and crispy tofu separately in the fridge for 3 to 4 days. To reheat the tofu, heat a drizzle of oil in a nonstick frying pan over medium heat. Cook the tofu on one side for 3 minutes, flip, and cook for 2 to 3 minutes, or until crisp. Reheat the Lemony Hummus if desired, adding more water if needed. Assemble the sandwiches with all of the Sandwich Fixings right before serving. Storage: Leftover Lemony Hummus? You can freeze it for 3 to 4 months, though you’ll lose some of that irresistible texture. To freeze, transfer the Lemony Hummus to an airtight container but leave some room at the top to allow for expansion. Thaw it in the fridge the day before consuming it. Nutrition boost: For a fiber boost, use whole wheat seeded bread and/or bulk up your sandwich with baby spinach or kale. Shortcut: Skip making the Lemony Hummus and serve it plain, ideally at room temp. If you bought pre-baked tofu, skip frying the tofu and thinly slice the baked tofu.
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1Gather: extra-firm tofu , Kosher salt and freshly cracked black pepper, extra virgin olive oil . For the lemony hummus: Hummus , small lemon , Aleppo pepper or red pepper flakes . For the sandwich fixings: medium carrots , medium ripe avocado , tangy sandwich topping e.g., pickled peppers, sauerkraut , heads of romaine lettuce , broccoli sprouts , bakery loaf of bread or baguette .
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2Prepare your side salad, if you’re making one.
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3Prep the tofu. Gently press down on the tofu with a dry towel to remove some water. Starting on the shorter side of the block, slice the tofu crosswise into ⅓-inch (.75 to 1 cm) thick slabs, about 10 to 12 slabs in a block. Spread the slabs out on a cutting board. Gently press down with a dry towel to remove more water. Sprinkle with a few pinches of salt.
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4Cook the tofu. Line a large plate or cutting board with a few paper towels. Heat 2 tbsp of the olive oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Once shimmering, add the tofu slabs, salted side down. Sprinkle the top side with a pinch or two of salt. Cook for 5-7 minutes or until the bottom is golden brown, gently moving the tofu around to coat it evenly in the oil. (Some pieces may need longer than others.) Using a thin spatula, flip the tofu and cook for 4 to 5 minutes until golden brown on the other side. Transfer the tofu to the paper towel-lined surface to absorb excess oil and sprinkle with a pinch or two of salt.
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5While the tofu cooks, prepare the Lemony Hummus and Sandwich Fixings. Lemony Hummus: Add the Hummus and a few teaspoons of water to a saucepan. Stir almost constantly until warmed through. Or, heat the Hummus with a few teaspoons of water in the microwave in 10-second intervals, stirring after each one. Once the Hummus is warm, stir in 1 tbsp of olive oil, the lemon zest, and chili flakes to taste. Use a Y-shaped peeler to ribbon the carrots (or use a julienne peeler or box grater). Thinly slice the avocado, if using. Slice your bread loaf or rolls for sandwiches; if using a baguette, cut into segments, then slice in half. Toast your bread, if desired.
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6Assemble: Spread some Lemony Hummus on the inside of the slices of bread (2-3 tbsp per slice). Top with a few tofu slabs (if needed, slice the tofu pieces in half to fit the bread). Add your Sandwich Fixings. Slice the zested lemon in half and squeeze some lemon juice on top of the veggies; season with a pinch of salt and pepper. Top with your second slice of bread. Serve with your side salad, if you made one.