Recipe for Open-Faced Tofu Sandwich


1 lb tofu, extra-firm
1/2 cup vegetable stock
1 tablespoon tamari
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sage
2 teaspoon nutritional yeast
1/2 each lemon, juiced
1/4 teaspoon black pepper
2 teaspoon oil
1/2 cup garbanzo flour
1/2 teaspoon badil
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 cup stock
1/4 each lemon, juiced


Preheat broiler. Cut tofu into 1/4" thick slices, place on a lightly oiled cookie shhet & broil for 10 minutes: the slices should turn golden. Turn & broil for another 10 minutes. Remove from oven & reduce heat to 350F.

Combine the rest of the ingredients, except the gravy, in a shallow baking dish. Add tofu slices & marinate at least 20 minutes. Reheati no ven for 10 minutes. Serve on onion or herb bread & top with gravy.

GRAVY: Heat oil over medium heat & add flour, basil, thyme, pepper & garlic. Slowly add stock & lemon juice, whisk constantly to remove all lumps. Add more stock to thin if necessary.

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