Cut the block of tofu in half lengthwise. Turn each half cut-side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that the block of tofu will yield 8 tofu cutlets. On a large cookie sheet, place a clean, lint-free towel, or a layer of natural, unbleached paper towels, then all of the tofu cutlets in a single layer, followed by another layer of toweling, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.
In a non-stick skillet, in batches, saute the pieces of pressed tofu in a little of the oil, for 2-3 minutes per side or until lightly browned. Pat them with clean toweling to absorb any excess oil. In a small bowl, combine the soy mayonnaise, curry powder, salt, and pepper, and stir well to combine. Fold the apples, celery, and green onions into the curry mayonnaise mixture. Taste the mixture and adjust the seasonings as needed. On a non-stick cookie sheet, place the slices of bread, and top each with a piece of tofu. Evenly divide the curried apple mixture between the 8 sandwiches, and spread it to cover the tofu. Sprinkle each of the sandwiches with 1 T. of the breadcrumbs and a little chopped parsley. Place the cookie sheet under the broiler, broil the sandwiches for 5-7 minutes or until heated through, and lightly browned on top. Serve 1 sandwich per person and each one may be cut diagonally in half for presentation and easier eating.
*Variation- you can also add 1/2 cups of chopped nuts or sliced almonds, or 1/2 cups seedless grapes cut in half to the curried apple salad mixture.
Home | Recipes | Books | Bio