August 22, 2017 • Nancy Wolfson-Moche

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We waited. And waited.  In south Florida, the moon did not fully eclipse the sun.  Our homemade cereal box viewers revealed just a bite-sized portion of the sun in shadow. We still crave the total eclipse experience, but this pre-eclipse representational breakfast fired us up.

serves 3-4

 

 

 

 

 

 

 

 

INgredients

One package of nori seaweed snacks

One cup white sushi rice, cooked and cooled

½ cup unpasteurized sauerkraut

1 avocado, pitted and sliced

¼ cup broccoli micro sprouts

8 ounces sprouted super-firm tofu

3 pink radishes

½ cup umeboshi plum vinegar

¼ cup pan-roasted carrots, julienned

Process

First, about an hour before preparing these nori multi-decker sandwiches, pickle the tofu and radish. Slice the tofu into quarter-inch-thick rectangular slices and place in a glass bowl.

 

 

 

 

 

 

 

Mix ¼ cup of ume plum vinegar with ¾ cup of spring water; pour over the tofu and let sit in a cool place for an hour or two.  You can refrigerate the leftover pickled tofu and grill it the next day.

Slice the radishes into paper-thin round moon shapes. Place in a glass bowl and pour another batch of the ume plum vinegar + water mixture over it and allow to quick pickle or “quickle” for upwards of an hour.

 

 

 

 

 

 

 

 

 

Now build the sandwich: Place on rectangular piece of nori on a plate. Cover with a layer of cooked and cooled sushi rice.

 

 

 

 

 

Place two of the radish “moons” on top of the rice.

 

 

 

 

 

 

 

Add a handful of the micro sprouts.

Next layer the carrots, tofu, sauerkraut and avocado — in no particular order. Top with another piece of nori.  Then do it again and again.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

©Nancy Wolfson-Moche 2017