veggie tofu club

February 28, 2014 • Nancy Wolfson-Moche

This is a variation on yesterday’s post in which I used a square of fried tofu as a base. Here, I added several layers, including raw greens.


serves 2


4 slices tofu

1 red pepper

1 yellow squash

½ teaspoon soy sauce

2 Tablespoons sesame oil

½ cup baby arugula

1 scallion

Process  Wash the red pepper, squash, scallion and baby arugula, all separately. Chop the scallion into thin ovals


and set aside. Slice the tofu into quarter-inch-thick squares.


Heat a cast iron or stainless steel skillet on a medium flame for about 30 seconds. Add one Tablespoon of the sesame oil and allow it to heat for about 20 seconds. Place four tofu squares in the pan.  While the first side is browning, add a drop of soy sauce on top of each piece of tofu.


When the tofu is lightly browned, turn it over and brown the other side. Remove from pan and dredge on brown paper bags. In the meantime, cut the red pepper into four equal-sized pieces.


Slice the yellow squash into long, quarter-inch-thick strips.


Heat another skillet and add the sesame oil.  Place the strips of yellow squash in the pan; brown on each side (about 3 minutes per side)


and then remove and dredge on brown paper bags. Place the red pepper in the pan and lightly brown both sides (about 3-4 minutes per side.)


Now assemble the club: place one tofu square on the plate. Add a piece of red pepper on top;


and then a piece of yellow squash.


Top with baby arugula and a few pieces of scallion.


Then place another piece of tofu on top of the arugula + a piece of red pepper + a piece of yellow squash + arugula and scallion. Now make another one and serve.

©Nancy Wolfson-Moche 2014

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