Marinated Tofu Sandwich With Asian Greens

One local product that Virginia is lucky enough to have year-round is the delicious USDA certified organic tofu from Twin Oaks Community in Louisa County. Thus we’ve decided to take advantage of the tofu and the wonderful heirloom tomatoes that are in abundance right now and make a delicious summertime sandwich.


1 1/2 teaspoons Asian sesame oil

2 tablespoons soy sauce, preferably low-sodium

1 tablespoon mirin (sweet Japanese rice wine)

1 1/2 teaspoons rice vinegar

2 teaspoons minced or grated fresh ginger

1/2 teaspoon sugar

3 ounces Twin Oaks tofu, sliced 3/4 inch thick

1 small tomato, preferably a plum tomato that isn’t too juicy, sliced

1/2 small (3-ounce) avocado, sliced

A handful of Asian salad mix or wild arugula

2 slices whole-grain bread

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/2 teaspoon wasabi paste or oil


1. Wrap the slices of tofu in a clean dish towel. Place on a cutting board and set another cutting board on top. Place a can of tomatoes or the equivalent on top of the cutting board to weigh down the board. Leave 20 minutes.

2. Mix together the sesame oil, soy sauce, mirin, rice vinegar, ginger and sugar in a wide bowl. Set the pressed tofu in the mixture, turn the slices over and leave to marinate 30 minutes.

3. Remove the tofu from the marinade, and pat dry with a paper towel.

4. Spread one piece of bread with mustard, and top with a mound of salad greens. Lay the tofu slices over the greens in a single layer. Lay the tomato slices over the tofu in a single layer. Top the tomatoes with the avocado slices. Stir together the mayonnaise and wasabi, and spread over the remaining piece of bread. Top the sandwich, press down firmly, cut in half and serve. Alternately, wrap in plastic, refrigerate and serve later.

Yield: One sandwich.

Advance preparation: The marinated tofu will keep for a week in the refrigerator. The sandwich will keep well for a day. Wrap tightly in plastic wrap and place in a bag. Keep cold if possible.

Nutritional information per serving: 422 calories; 3 grams saturated fat; 4 grams polyunsaturated fat; 6 grams monounsaturated fat; 5 milligrams cholesterol; 36 grams carbohydrates; 9 grams dietary fiber; 854 milligrams sodium (does not include salt to taste); 18 grams protein

Recipe via Martha Rose Shulman is the author of “The Very Best of Recipes for Health