Grill these all-in-one sandwiches outdoors on warm days or broil in the oven** when it's cold. Use 100% whole grain bread for a hearty meal.
18 Ounce, sliced 1/2 inch thick
Italian salad dressing/Balsamic salad dressing
15 Ounce (1 Can)
Gluten free bread slice/100% whole grain bread
1 Cup (16 tbs)
Rice/Soy parmesan "cheese"
1⁄2 Cup (8 tbs)
Drain the tofu by one of these methods. 1) Gently squeeze the whole block. 2) Set the block in a bowl; 3) Lay one end of a clean dish towel on a large dinner plate. Arrange the tofu fillets evenly across it, then fold the other half of towel over the tops. Place another dinner plate on top for 5-10 minutes.
Slice the zucchini lengthwise into 1/4 inch slabs. Place in a large bowl, sprinkle with salt and pepper, drizzle with olive oil then toss with hands, rubbing each slice to coat with oil. Set aside.
Lay the drained tofu fillets on a dinner plate. Drizzle with salad dressing and, using your hands or a spoon, spread it evenly over both sides. Allow it to marinate for 5-10 minutes.
Place the bread on a dinner plate. Put the basil and "cheese" in separate bowls. Warm the sauce gently in a saucepan.
Preheat the grill to high. If using grill pans*, lay the zucchini in a single layer across one pan and tofu on another. Grill for 2-3 minutes per side, or until well-browned. Reduce the heat to low and cook for another 2-3 minutes until the zucchini is tender.
During the last couple minutes of cooking time, lay the bread on the grill and toast both sides.
To assemble: lay one slice of toasted bread on a plate, top with warmed sauce, a couple tofu fillets, zucchini slices, another layer of sauce, several basil leaves and "cheese." Serve immediately.
Sandwiches are the most convenient snack right? How about a great zucchini sandwich for a change? In this video, Mary shows you to make a great grilled tofu-zucchini sandwich. This unique sandwich has pizza sauce in it, which adds a whole lot of flavor with the basil! What a meal! Try it yourself!