Marinated Tofu Sandwiches – A Lunchtime Favorite

Marinated Tofu w/ Ste Martaen Smoked Gouda vegan cheese
Sandwiches may possibly be the world’s most perfect meal. Two slices of bread bookending an endless array of combinations. I can eat anything between two slices of bread…and I mean anything.
R U serious…anything?
Let’s see…I have eaten spaghetti sandwiches, mac n’ cheese sandwiches, beans n’ rice sandwiches, Vegenaise and ketchup sandwiches, cucumber and cheese sandwiches, hummus sandwiches, bean curd sandwiches, lasagna sandwiches, seaweed and couscous sandwiches…the list goes on. I think you get the point…I love sandwiches. But besides eating whatever is leftover from last night’s dinner in between two pieces of bread, I can make some rather wonderful sandwiches – really, I can.
The Marinated Tofu sandwich is definitely one of my favorites. It is full of flavor and great to send to school in your vegan child’s lunchbox.
You’ll need:

- One block of Extra Firm Tofu sliced in 1/4 inch pieces – this should yield about 12 to 13 pieces

- Layer and arrange in a dish to await the marinade
The Liquids:

- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Bragg’ s Liquid Amino

- Drizzle olive oil and liquid amino over the sliced tofu
The Dry Seasonings:

- 1/2 tablespoon Nutritional Yeast
- 1/8 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried basil

- Add your dry seasonings to the party and work into the tofu. You’ll need to flip, rotate and massage the tofu to distribute all of that luscious flavor.

Now that your flavors are all mixed in, you can serve immediately or marinate overnight to intensify the flavors. I usually serve right away because I am impatient…and greedy!
For your sandwich assembly:

Alright everybody…STOP!…It’s veggie time!
- Lettuce leaves – washed and dried (I am using red leaf here)
- Plum tomatoes – sliced
- Green onions – finely sliced

And of course, Vegenaise. We are using the Grapeseed variety, or purple label, because it utilizes the healthiest oil.
Let’s put this sammie together, shall we?

- Spread a little or a lot of Vegenaise on your bread and sprinkle some dried oregano and granulated kelp.

- Add your marinated tofu to one side of the bread and drizzle some of the marinade on the other side for that extra punch of mouth watering, spectacular sandwich flavor

- Add some green onions

- Slice up some Ste Martaen Smoked Gouda vegan cheese

- Add the Smoked Gouda vegan cheese

- Add tomatoes, then lettuce.

Another masterpiece. Job well done! Serve with some of your favorite chips or some Goodness Rice Cakes and you have yourself a terrific lunch or light dinner.

A bonafide winner! For you and your children.

Now that’s good eatin’!
Nahum St. Martin







































































Get in there with your hands and mix everything together. Don’t be bashful, hands are the best kitchen utensils you got!
Now that we are all mixed, you will need a 12″ spring-form to assemble your sweet masterpiece.
Divide the mixed crunchy stuff in half. Layer the bottom of the spring-form evenly with the crunchy stuff.
Next, empty the quart of vanilla ice cream into a separate mixing bowl. It will still be a little stiff, so…
you’re gonna have to use a little elbow grease and smooth it out. Use a wooden spoon or sturdy spatula to cream out the hard ice cream. The result should be an evenly smooth creamy texture…a little firmer than soft serve.
Add 1/3 cup of semi-sweet vegan chocolate chips..try not to take too many samples…leave some for the cake.
Fold the chips in so they are evenly dispersed through out the ice cream. Add the mixture to your spring-form on top of the crunchy crust.
Use your spoon or spatula to smooth out an even layer covering the whole surface area. No need to freeze yet…
first, add the 2nd half of your crunchy mixture. Make sure to evenly cover the entire top of the vanilla ice cream layer. Looking good, we are a little more than half-way there. Now it’s freezer time. Place your almost finished cake in the freezer for 30 minutes. After 15 minutes, take the mocha ice cream out of the refrigerator and place on counter.
Whew!! A smile and wave of approval…all is good. The last thing I want to do is upset the princess with a bad dessert.
Empty the quart of mocha fudge ice cream into a separate mixing bowl. Like the vanilla, it will still be a little stiff, so…
Add the smooth mocha fudge goodness to the top and evenly cover the 12″ pan. All you have to do is add a few toppings…
I have added a few more vegan chocolate chips and almond slices…umm, umm, good! No, you can’t eat it just yet. Put the cake back in the freezer and in one hour, slice and serve! This is going to be the longest hour of my life.
Now, that’s looks good and it’s ready to eat. Time to serve your family, friends and, of course, the biggest piece for you. Good job!




