Ingredients (use vegan versions):

• a bun
• sliced tofu (enough to fit on the bun)
• a wee bit of oil
• spices of your choice
• sliced onion
• sliced mushrooms
• Nayonaise ()
• chili powder

Directions:

Splash a little oil in a pan and toss your spices in there.
Use whatever you like or whatever you’ve got. I like onion
salt and garlic powder, and maybe some paprika for colour.
Mix up the spices and oil, just so it not all in one clump.

Slice your tofu about a 1/4 of an inch thick or so. Frozen
(then thawed) tofu provides a better texture, but if you’ve
just got the “raw” stuff, that’s fine too.

Slice your onion and mushrooms (as much as you want on the
sandwich, enough to smother the tofu, I say) and set them
aside.

Fry the tofu till it’s a nice golden brown cooked colour.
(flip it and fry both sides, of course). When it done, take
it out of the pan and lay the slices between some paper
towel to soak up any excess oil.

While your tofu is “draining”, toss the oinions and
mushrooms in the leftover oil and fry them up a bit. I just
fry them to warm them up a bit, but if you want to fry them
’till theier cooked, that’s up to you.

Spread the mayo on the the bun, sprinkle chili powder on the
mayo, mix it up a bit (use your finger or a chunck of
mushroom so you don’t have to dirty a fork and viola, you
have chili Nayonaise (which, by the way, makes every
sandwich that uses mayo just that much better)

Tofu on the bun, ‘shrooms and onions on the tofu, and eat.
yum, yum, yum.

Serves: 1

Preparation time: 10-15 min.

Ingredients (use vegan versions):

• 1 cup fake cream cheese (vegan)
• fresh garlic to taste (roasted is wonderful in this as well) minced
• pepper (to taste)
• red pepper (to taste)
• fresh bazil finely chopped (again to taste)
• soy mayo
• tomato
• onion
• cucumber
• other assorted fresh veggies
• 1 loaf of the best “crusty” vegan bread you can find!

Directions:

Begin by making “cheese” mixture. Let fake “cream” warm up
some then combine with garlic, pepper,red pepper,
basil,grate 1/4 of onion in to “cheese” so that the onion
juice gets in there as well and enough soy mayo to make it
spreadable. Let this mixture rest. Now slice tomato,
cucumber, 1/2 onion, and the other veggies you have, very
thinly. Slice you loaf of vegan bread in 1/2 horizontally (so that
you will end up with one big sandwich). You will want to
remove some of the soft vegan bread to make room for you fillings.
Now spread your “cheese” mixture on both sides of your vegan bread
so that the entire surface is covered. Layer veggies on
bottom half and cover with top. Press the sandwich together
lightly and wrap in foil or plastic wrap and place in
refrigerator fo at least an hour.

Note: If you want to jazz it up some get a jar of marinated
pepper and add to your veggie layer. Black olives are a plus
as is the vegan cheese of your choice. Have fun with this,
all of my non-veg friends love this, it is very filling, I
will be interested to hear any sugestions you have.

Serves: 4

Preparation time: 45min

Ingredients (use vegan versions):

• vegan bread
• mayo and/or vegan mustard
• lettuce, tomato, onion, soy cheese, or other sandwich trimmings
• raw extra-firm tofu
• 2 teaspoon liquid smoke
• 1 tablespoon soy sauce
• 2 teaspoon vinegar
• 2 teaspoon hot sauce (like Louisiana, etc.)
• pinch of rosemary
• pinch of thyme
• 1 teaspoon sesame oil

Directions:

1. Make the marinade. Mix the liquid smoke, soy sauce, vinegar, hot sauce, sesame oil,
and herbs in a small bowl.

2. Cut the tofu into half-inch thick slices–allow two slices per person. Marinate each
slice of tofu individually by soaking each side in the marinade for several minutes.

3. Heat a frying pan lightly coated with oil over medium-high heat.

4. Gently place each slice of tofu in the frying pan. Pour any remaining marinade over
the tofu slices. Fry on one side for 5 minutes. Then flip them over and fry on the other
side for 5 minutes. Remove the slices of tofu from the pan.

5. While the tofu cooks, slice the vegan bread, spread with mayo or mustard, and add whatever
condiments you want.

6. Put the tofu on top of the rest of the sandwich.

I like this sandwich best open-faced, but it is a wee bit messy that way. This recipe
also makes a big sticky mess out of your frying pan, but it will clean off with a lot of
scrubbing…besides, it’s so good it’s worth it.

Serves: Any

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 4 pieces focaccia squares, 4X6″ , cut in half, horizontally.
• 1 large round eggplant, sliced 1/4-inch thick
• 1 red bell pepper, seeds removed and sliced 1/4-inch thick
• 2 yelloe onions, sliced thin
• 2 tomatoes, sliced 1/4-inch thick
• 3 cups fresh spinach, clean and dry.
• 1 teaspoon olive oil.
• 1 teaspoon balsamic vinegar

Directions:

***For Pesto Sauce:
Ingredients (use vegan versions):

• 4 garlic cloves
• 1 cup bazil leaves
• 1 cup spinach

Directions:

Brush eggplant lightly with a drop of olive oil and 1
teaspoon balsamic vinegar and grill. Carmelize onion with
1 teaspoon olive oil, cooking slowly over medium heat until
golden brown. Roast red peppers.

Spread 1/4 cup pesto on top and bottom of focaccia square.
Layer eggplant, roasted red pepper, carmelized onions,
tomato and fresh spinach. Grill sandwich in pan or
griddle over medium heat for four minutes.

Serves: Four

Preparation time: hmmmm…

Ingredients (use vegan versions):

• 2 slices whole grain or oat vegan bread
• 1 apple of your choice
• Few slices of vegan cheese of your choice

Directions:

Slice the apple into a few thin slices (enough to cover
bread).

Slice the cheese thinly to cover the apples.

Thinly coat a pan with vegetable oil or cooking spray.

Put the sandwich together and grill lightly on each side
until cheese is melted. It melts better if you put a lid on
the pan so the heat gets captured.

You can use whatever is left of the apple to toss with a
few greens and some dressing for a side salad.

** Variation: Toast the vegan bread lightly first. Then layer
sliced apples and cheese on each piece of vegan bread and put
under broiler for an open-face sandwich.

Serves: 1

Preparation time: 5 min.