Ingredients (use vegan versions):

• 1 block silken tofu (regular or lowfat), cut into cubes
• soy sauce
• sprouts
• pita
• zucchini
• tarragon

Directions:

Marinate tofu in soy sauce for anywhere from a day to 5
minutes. Pour off most of the extra soy sauce and saute
tofu with dried tarragon until it is crispy. Meanwhile
chop a zucchini and saute it seperately until it’s crispy
as well. Stuff pita with tofu, sprouts, and zucchini.
Very delicious and very healthy!

Serves: 2

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1/2 lb tofu
• 1 6 oz can tomato paste
• 2 tablespoon ketchup
• 1 tablespoon vegan rice wine vinegar
• 1 small onion, chopped
• 1 med. tomato, chopped
• 1 small jar sliced mushrooms
• 2 tablespoon vegan Dijon mustard
• salt & pepper, chili powder, oregano to taste
• 1 tablespoon molasses

Directions:

Heat olive oil in saucepan and add molasses. Crumble in
tofu & brown, stirring to prevent burning. Add tomato paste
& mix, adding water if necessary. Stir in mustard, onions
and tomatoes. Add oregano and chili powder to taste and
continue mixing and heating. Stir in mushrooms, ketchup &
vinegar. Season with salt & pepper to taste. Serve on
toasted sandwich buns or in tortillas or pitas.

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 slices whole wheat vegan bread
• 2 tablespoon hummus
• alfalfa sprouts
• vlasic sandwich stackers (garlic flavor) pickels
• 1/2 teaspoon dijon musturd
• 1 large, ripe tomato

Directions:

You take 1 slice of whole wheat vegan bread and spread 2 good size
tablespoons of hummus on it. Then you add a generous amout of
sprouts and a layer of fresh tomato slices. Top with two vlasic
stacker slices and add 1/2 tsp. of dijon musturd to other slice
of vegan bread and put them together. BodaBing! Total bliss.

Serves: 1.

Preparation time: 5 min.

Ingredients (use vegan versions):

• 8 deli hard rolls
• 1 avocado
• 1 cucumber
• 3 carrot
• 1 bar vegan cream cheese
• pepper -to taste

Directions:

Spread the vegan cream cheese on the deli roll.
Dash pepper on the vegan cream cheese to taste.
Cut cucumber into wheels and place on bottom half of roll.
Cut avacado into strips and put on top of cucumbers.
Shred carrot and put on top of avocado.
Top sandwich off with the vegan cream cheese/pepper top of
roll.

Eat and enjoy.

This is a quick easy sandwich that is tasteful and
refreshing. Great for the summer!

Serves: 8

Preparation time: depends on how quick you are. 5-10 minutes

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.