Buffalo Tofu Sandwiches

There’s a new sheriff in town. And it’s a sandwich. Giddy-up! I made these with sweet potato fries the other night-which worked out great since you can roast the tofu and the fries at the same time! Boom. Said tofu roasting is from Bryant Terry’s Vegan Soul Kitchen, but you knew that already.

Serves Two

For the sandwiches and fries:

Olive oil

Cooking spray (olive or canola, your choice)

1 large sweet potato

1 block of firm tofu, pressed

salt, pepper and paprika

2 whole wheat buns

feta or blue cheese

pickles

greens

For the buffalo sauce:

1 tbsp butter, margarine or earth balance

1/8 cup hot sauce

Preheat your oven to 450 degrees. Line two cookie sheets with parchment paper or use those silicone mats if you have them. Cut the tofu block in half and then cut each half into ¼ inch slices so you have 6 l’il tofu rectangles. You can cut the tofu anyway you want actually, I just like to do thinner rectangles for sandwiches. Using a pastry brush, lightly coat each side of your tofu with olive oil and season each side with salt and pepper. Put them on one of the cookie sheets. Next, peel your sweet potato, cut it in half and then cut each half into fries, aiming for ½ or ¼ inch wide sticks. Put the fries in a big bowl, spray them with cooking spray and season them to your liking with sea salt, pepper and paprika. Toss them to coat, spray them a second time and then toss again. Place them in a single layer on the second cookie sheet, being careful not to overcrowd them. Put the fries and the tofu in the oven and set your timer for 15 minutes. After 15 minutes, flip both the tofu slices and the fries, then put them back in the oven. Set your time for another 15 minutes. The fries will be ready before the tofu, so take them out after about 5 minutes. Melt the butter in a frying pan and then add the hot sauce, stirring to combine. When the tofu’s done, coat the pieces in sauce and then assemble your sandwiches with the fries on the side.