Brian and Jim Eat

I found this recipe in the new BH&G which is not my goto for veggie dishes, but this looked interesting for a hot summer day (100 plus)

I prepped the veggies first:

And got my vinegar, sugar and salt prepped

I want a pickle not a sog so i will combine in a bit.  Meanwhile i am draining a block of extra firm tofu.

And prepping my sangria:

And these guys will macerate for several hours before i top with a sparkling rose or prosecco.  Im gonna do room temp for a bit to help break things down then i will chill.

The tofu is sliced into steaks and allowed to marinate with sriracha mayo:

Later these slices will be fried with mayo side down.  The recipe doesnt suggest any time to marinate but im going to let this sit for several hours.

Meanwhile, my sauces for the fries.  All the recipes i saw were basically loaded fries with sauces cilantro and peanuts poured on top.   As i write this i havent committed to my process, but i am prepping my garlic mayo, got out hte gf hoisin and i think i will toss fresh potato in sriracha then grill or bake.

The garlic mayo is toasted garlic powder and minced fresh garlic with a touch of lime.

The fries have been cut and smothered with sriracha and then oil.

The fries were oven fried.   Rather than the nacho style recipes i found online with sriracha and hoisin over the top with cilantro, i had mine on the side as dipping sauces.   Here are the sauces and my veggies:

The tofu was fried mayo side down

And put on a gluten free roll:

And it appears that i failed to take pictures after i topped with the pickled vegetable slices.  I decided to make mine open face.

The sangria was topped off with prosecco for bubbles.  

Here is the BH&G version all finished.