Some people say there's nothing like their mom's meatloaf. Well, those people weren't raised by a pack of tofu-gobbling hippies; for Phoebe, there's nothing like her mom's tofu Reubens.
This recipe will make enough tofu for six sandwiches; we only made sandwiches for the two of us, but the leftover tofu will find a home in kale salads and over rice later this week.
For the Tofu:
1 pound extra-firm tofu
1/3 cup olive oil
1/8 cup balsamic vinegar
1 teaspoon mustard
2 cloves garlic
First, press the water out of the tofu: lay your tofu block on a plate, put another plate on top of it, and weight down with a can of beans. Let it sit for about 5-10 minutes, during which time the weight will press out the extra water, leaving your tofu thirsty for some marinade!
Slice the tofu width-wise into 12 rectangular slabs, 1/4 inch thick, and arrange in a 9 x 13 inch broiler-safe casserole dish. Whisk together olive oil, vinegar, mustard, garlic, salt and pepper and pour over the tofu, shaking the dish around so both sides of the tofu get coated. Marinate for at least 15 minutes (longer if you have time). Broil for about 10 minutes on each side.
For the Sandwich:
Rye Bread (or whatever hippie sprouted rice loaf you're into)
Butter (or whatever vegan substitute you're into)
Thousand Island Dressing (we use Annie's) or just mustard
Sauerkraut (warm it up if you prefer!)
Surely you know how to make grilled cheese sandwiches? Butter two pieces of bread. Place one, butter side down, on a frying pan over medium-low heat, then add a few slices of cheese and top it off with the second slice of bread, butter side up. Fry until each side is golden brown and the cheese has melted.
Open up the grilled cheese and add a little thousand island, a couple slabs of tofu and a big pile of saurkraut. Delicious!