Lunchbox Series – Tofu Sandwich

I made this over the summer when Nikhil was going to camp, but this is one lunch box recipe I will use for a while. Nikhil loved this sandwich so this is one more recipe to my lunch box staples. Nothing is more heartening than an empty lunchbox back from school with the comment “Can I take that again for tomorrow?”

I got this from another blog, rather blogs. Nupur from One Hot Stove had mentioned it and so did Spicy Chili so I had to get myself to Tasty Palettes to get to the original recipe. I pretty much followed the original recipe, and the result was awesome. I also tried another variation; I used the mixture and cooked it a little with more onions and tomatoes and omitted the dressing, and made tofu bhurji (scrambled tofu) which Nikhil loved to eat with chapathis. So I actually got two recipes out of one with this lovely idea.

Ingredients

Firm tofu – 1 lb (I used the NaSoya kind)
Red bell pepper – ¼ cup, finely diced
Celery – ¼ cup, finely diced (optional)
Carrot – ¼ cup, finely diced
Red onions – 2 tbsp, minced
Scallions – 2, both green and white parts, finely chopped
Cilantro – 2 tbsp (You can also use mint or parsley)
Ginger – 1 tsp, grated
Green chilli – 1, minced

Dressing

Sesame oil – 4 tbsp
Dijon mustard – 1 tbsp
Red wine vinegar – 1 tsp
Soy sauce – 1 tbsp
Salt
Pepper

Method

1.  Mix all the dressing ingredients in a bowl.

2. Squeeze the tofu of excess water and crumble with hands or fork.

3. Add the dressing to the tofu.

4. Add all the vegetables, herbs, ginger, green chilli and lightly mix with a fork. Let it sit for about 15-20 minutes. Serve as a cold salad or spread on 2 slices of bread to make a sandwich.