I originally bought this demi baguette to serve with my artichoke dip, but then I decided my family wouldn't appreciate the nice bread as much as I would, and just brought them crackers to eat it with instead. I'm really glad I saved this for myself, because I used half for an incredible Greek-inspired tofu sandwich! I first marinated the thin patties of tofu in a mix of lemon juice, olive oil, dried oregano and rosemary, garlic powder, salt, and black pepper. I baked those for about 12 minutes at 400°F on each side. I also toasted the ciabatta. From top to bottom, the sandwich is Cedar's Foods garlic hummus, San Marzano tomatoes, spinach, marinated baked tofu, Kosterina herbed kalamata olives, and my homemade artichoke dip. This ciabatta bread held the sandwich together really well!
Tofu marinade recipe: https://plantbasedjane.com/2021/02/greek-style-tofu/
Artichoke dip recipe: https://www.noracooks.com/vegan-spinach-artichoke-dip/
#sandwich #bread #carbsforlife #carbivore #tofu #greek #veganrecipes #vegancooking
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