Saturday, October 10, 2009

Roasted Beet Sandwich

Recently, I have discovered the delicious Tofu-Yu tea smoked tofu. It comes in a package of 2 1/2" thin squares that are divided into 4 square pieces - perfect for sandwiches! I also love beets, so for a recent camping trip, I brought along the ingredients to make sandwiches for our 150-mile dual sport ride through Death Valley, and made up 4 delicious sandwiches:

  • 1 avocado
  • 2-3 roasted beets (different colors are great), cut 1/4" thick or smaller
  • balsamic (spray bottle is perfect)
  • 1 package Tofu-Yu tea smoked tofu
  • 1 heirloom tomato, 1/4" slices
  • 1 small red onion, thinly sliced
  • vegan garlic aoli
  • salt & pepper
  • ciabatta rolls (about 6-8" long)

  1. Cut open the ciabatta roll on one side, leaving connected if possible.
  2. Spread 1/4 of an avocado on top slice of bread.
  3. Press thinly sliced onions into avocado.
  4. Spritz balsamic vinegar across both sides of bread.
  5. Layer 1/4" slices of roasted beet on bottom - cut to fit.
  6. Spread garlic aoli over beets.
  7. Put 1/2 of sheet of tofu on top of beets.
  8. Layer thinly sliced tomato (cut to fit).
  9. Press sandwich closed and wrap firmly with wax paper, slice in half after it's wrapped, and put into wax paper bag or ziplock for transport.
Who says you have to eat out of envelopes and rely on peanut butter & jelly when you're camping?

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