Tofu and Eggplant Sandwiches with Wasabi Veganaise

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Tofu and Eggplant Sandwiches with Wasabi Veganaise

 

4 cloves garlic

1 tablespoon minced fresh ginger

2 tablespoons low-sodium soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon honey

1/4 cup water

1 eggplant, about 12 ounces, peeled and cut across into 8 1/2 inch slices

8 ounces firm tofu, cut into 4 1/2 inch slices

6 ounces shiitake mushrooms, stems removed

1/4 cup veganaise

2 teaspoons wasabi powder, or to taste

4 English muffins, toasted

1 cup alfalfa sprouts

 

Preheat broiler and coat a broiler pan with cooking spray.

Combine garlic, ginger, soy sauce, vinegar, honey and water in a baking dish.

Use the tip of your knife to make 2 to 3 score marks across each eggplant slice.

Lay eggplant slices in dish for 3 minutes, turn them and let them soak another 3

minutes. Transfer eggplant to broiler and broil 6 minutes on each side. Set

aside.

Meanwhile, place tofu and shiitake caps, gill side down in marinade. Turn tofu

slices over after 3 minutes and marinate for another 3 minutes.

Broil tofu and shiitakes for 2 to 3 minutes on each side, or until tofu is deep

golden brown.

Mix veganaise and wasabi in a small bowl. Spread mixture evenly on top and

bottom pieces of English muffins.

Assemble sandwiches in the following order: bread, eggplant, alfalfa sprouts,

tofu, shiitake, eggplant, bread.

Makes 4 servings.