Happy National Sandwich Day!
I love sandwiches! I would always say that sandwiches are my favourite food group, and it's held true since becoming vegan. There are just so many combinations of flavours that you can create! Plus, who doesn't love bread?
This buffalo tofu sandwich is hot, slightly tangy and cool all at the same time! I absolutely love it.
What you'll need for the sandwich:
- 1/4 package tofu,
- 2 pieces bread of choice
- 2 leaves rainbow chard
- 1/4 cup sun dried tomatoes
- 1 slice Go Veggie mozzarella
What you'll need for the buffalo sauce:
- 2 Tbsp franks hot sauce (more or less depending on how hot you want it)
- 1 tsp oil
Cool ranch inspired sauce:
- 1 Tbsp vegenaise
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp fresh cracked pepper
- 1/2 tsp lemon juice
Combine all ingredients until creamy.
To start, cube your tofu into small bite size chunks. Heat oil in pan on medium-low heat. Add tofu to pan. Cook until turning light brown on all sides. Add buffalo sauce to pan and mix well. Cook until tofu browned and well coated with sauce. When finished, set tofu aside. In same pan, add small amount of oil. Add chopped rainbow chard to pan and cook until wilted.
Assemble your sandwich. Drizzle cool ranch dressing on both pieces of bread, top with sun-dried tomatoes, wilted chard, buffalo tofu and mozzarella. You can drizzle more franks hot sauce on it if you'd like! (I sure did..!)
Grill your sandwich! Warm pan on low-medium heat. Gently place sandwich in pan. I cover my pan with a lid to help the cheese melt. Grill until one side brown, flip, repeat.