Doctor Claudia Welch, Doctor of Oriental, Aurveda, and Chinese Medicine
T. L. T. (Tofu, Lettuce and Tomato) Sandwiches
1 cake extra firm organic tofu
½ cup good tasting nutritional yeast flakes
½ tsp. garlic powder
½ tsp. chili powder
safflower oil
tamari (to taste)
Organic tomatoes
Organic Romaine lettuce
Slice tofu very thin, and lay out on towel. Pat dry. Bread the tofu in the nutritional yeast mixture. Saute in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil.
Prepare the sandwiches on toasted organic whole wheat bread, mayo, sliced tomato and lettuce.
Tofu Vegetable Sliders
1 lb Tofu, pressed to remove water
2 Tbs Olive Oil
1 Onion, chopped
3 carrots, chopped
10 cloves garlic
3 stalks celery, chopped
1 yellow pepper, chopped
5 mushrooms, chopped
2 Tbs tamari
1 Tbs Aji Mirin (sweet rice wine)
¼ cup fresh chopped dill
¼ cup fresh chopped parsley
1 egg, beaten
¼ cup sesame seeds
¼ cup panko flakes
2 cups cooked short grain brown rice
¾ t. salt
¼ t. poultry spice
½ t Italian spice
Sauté onions in Olive oil until translucent. Add carrots and chopped garlic. Add celery, peppers and
mushrooms, and continue cooking until soft Add Mirin and tamari and cook for 5 more minutes.
In a large mixing bowl, mush the tofu; add the dill and parsley, egg and remaining ingredients. Form
into patties and place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake
another 10 minutes.
Patties can be made ahead of time and kept in freezer.
For BBQ, spray grill with oil and heat up burgers. Brush with marinade or top with cheese if desired.