Italian Grilled Tofu and Zucchini Sandwich
|Firm tofu||18 Ounce, sliced 1/2 inch thick|
|Italian salad dressing/Balsamic salad dressing||4 Tablespoon|
|Olive oil||1 Tablespoon|
|Sea salt||To Taste|
|Pizza sauce||15 Ounce (1 Can)|
|Gluten free bread slice/100% whole grain bread||4|
|Basil leaves||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.