FOOD's Amazing Cilantro Tofu Sandwich
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I’ve had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD’s chef, shared the recipe with me. I’ve scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
My friend Judy Ornstein has a popular neighborhood cafe on Pico Boulevard in Los Angeles called FOOD. I love all of the meals I’ve had there, but my absolute favorite signature dish that they make is a cilantro tofu sandwich. The tofu is dipped in a delicious cilantro-spiked marinade, briefly baked, then topped with a to-die-for roasted corn relish. Alayne Berman, FOOD’s chef, shared the recipe with me. I’ve scaled the recipe down from 10 pounds of tofu to 1 pound, which will make four sandwiches. They are hearty, and I usually make a meal of half a sandwich, but the nutritional information is for a whole one.
- 1 1/2 tablespoons honey
- 3 tablespoons canola oil
- 1/2 teaspoon lime zest
- salt and freshly ground pepper to taste
- arugula
- a 1-pound block of organic extra-firm tofu (find o
- 3 tablespoons soy sauce preferably tamari
- 1/2 tablespoon minced ginger
- 1 garlic clove minced
- 1/2 tablespoon minced shallot
- 1/4 teaspoon minced jalapeã±o
- 1/4 teaspoon cumin seeds lightly toasted and ground
- 2 1/4 teaspoons lime juice
- 1/2 generous bunch cilantro finely chopped
- 1 large ear white corn
- 1/4 large red bell pepper roasted
- 1/4 large yellow bell pepper roasted
- 1/4 generous bunch cilantro finely chopped
- pinch of cumin seeds lightly toasted and ground
- 1 4- ounce slice of tofu
- 1/4 large or 1/2 small hass avocado thinly sliced
- 1/2 to 3/4 cup corn relish
- sliced heirloom or good roma tomatoes in season only
- 2 slices seeded sandwich bread
- 2 teaspoons vegenaise
- Carbohydrate 61.32041883504 g
- Cholesterol 0 mg
- Fat 43.9659406278899 g
- Fiber 13.1381562272638 g
- Protein 20.6611656635998 g
- Saturated Fat 3.34295250039671 g
- Serving Size 1 1 recipe (938g)
- Sodium 209.224500092851 mg
- Sugar 48.1822626077762 g
- Trans Fat 1.43621156390527 g
- Calories 661 calories
Step-by-step
- Heat the oven to 375 degrees. Pat the tofu dry with paper towels and cut laterally into 4 equal squares, approximately 1/3 inch wide. They should be just the right size for the sandwich bread.
- Line a sheet pan with parchment. In a large, wide bowl, whisk together all of the ingredients for the marinade. Pat each square of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet.
- Bake the tofu for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool.
- Meanwhile, make the corn relish. Grill the corn until it colors lightly, and allow to cool. Remove the kernels from the cob. Peel, seed and dice the roasted peppers. Combine peppers, corn and remaining relish ingredients in a medium bowl. Salt and pepper to taste.
- For each sandwich, spread a thin coating of Vegenaise on each slice of bread. Top the bottom slice with a piece of baked marinated tofu. Fan thin slices of avocado over the tofu (the avocado helps the relish adhere to the sandwich). Top the avocado with 1/2 to 3/4 cup relish. Top the relish with slices of heirloom or good roma tomatoes and a handful of arugula. Top with the second slice of bread.
My Favorite FOOD Sandwich: A Culinary Adventure
As a busy professional, finding time to cook delicious and healthy meals can be a challenge. But sometimes, a little culinary adventure is just what you need to recharge and reconnect with your love of food. Recently, I discovered a sandwich that’s become my absolute go-to: the Cilantro Tofu Sandwich from FOOD, a charming neighborhood cafe in Los Angeles. Let me tell you, it’s not your average tofu sandwich.
The story began with a friend, Judy, who owns FOOD. I’ve always been impressed by the cafe’s menu, its fresh ingredients and its commitment to creative, flavourful dishes. But the Cilantro Tofu Sandwich? It's something else entirely. It’s a harmonious blend of textures and tastes, a symphony of fresh cilantro, perfectly baked tofu, and a vibrant corn relish that leaves you craving more. Alayne Berman, FOOD's talented chef, generously shared the recipe, and after some scaling down (from a restaurant-sized 10 pounds of tofu to a more manageable 1 pound!), I was ready to embark on my culinary adventure.
The process itself is surprisingly straightforward. It involves marinating the tofu in a fragrant blend of honey, soy sauce (tamari is preferred), lime zest, ginger, garlic, shallot, jalapeño, cumin, and of course, a generous helping of fresh cilantro. The marinade is divine; it’s zesty, subtly spicy, and utterly addictive. The marinated tofu then gets a quick bake, just enough to achieve a slightly crispy exterior while maintaining a tender, juicy interior. The result? Tofu that’s far from bland. It’s bursting with flavour and perfectly complements the other ingredients.
While the tofu is baking, I whip up the corn relish. This involves grilling fresh corn until it's lightly charred (for that smoky sweetness), then removing the kernels and combining them with diced roasted red and yellow bell peppers, more cilantro, and a pinch of cumin. The relish adds a beautiful pop of colour and a delightful crunch to the sandwich. The vibrant sweetness of the corn pairs beautifully with the earthy notes of the roasted peppers and the fresh, herbaceous cilantro.
Assembling the sandwich is almost as enjoyable as eating it. I start with a generous spread of vegenaise on two slices of seeded bread, the foundation for my flavour explosion. A piece of the perfectly baked, marinated tofu takes centre stage, followed by thin slices of avocado, which not only add creaminess but also help the relish stick to the tofu. Then comes a generous heaping of the corn relish, followed by juicy slices of heirloom tomatoes (in season, of course!) and a final flourish of peppery arugula.
The final product is nothing short of spectacular. It's a flavourful feast, a perfect balance of textures and tastes. The creamy avocado, the crunchy relish, the juicy tomatoes, the peppery arugula – it all works together in perfect harmony. The tofu, far from being a mere afterthought, holds its own, showcasing the transformative power of a well-crafted marinade. This sandwich isn’t just a meal; it’s an experience.
And the best part? It’s incredibly versatile. I’ve adapted the recipe to use whatever fresh, seasonal ingredients I have on hand. Sometimes I add a sprinkle of feta cheese for a salty kick. Other times, I experiment with different types of bread or swap out the arugula for spinach. The possibilities are truly endless. This isn’t just a sandwich; it's a blank canvas for culinary creativity. It's a testament to the power of simple, fresh ingredients combined with a little imagination. It's a reminder that even the busiest schedules can accommodate a moment of deliciousness, a moment of culinary joy.
So, if you’re looking for a quick, healthy, and utterly delicious meal, I highly recommend giving this Cilantro Tofu Sandwich a try. It's a culinary adventure that's worth every minute, and it might just become your new favourite sandwich, too.
