Tofu with pickled veggies sandwich with fries and sangria

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.

Sunday went a bit asian inspired

Ive been wanting to wrap everything in lettuce lately….so made tofu lettuce wraps, soft tofu salad, and a fried rice…   
Crumbled firm tofu with random veggies, garlic, fresh ginger, penzeys bankok spice blend..

 
Yes…we have a light out si pics are a pain…it tastes better than it looks.   The sauce is rice vinegar and the other side is low sodium tamari.

   
The fried rice has simmered adzuki beans (simmered in tamari) and random veg seasoned with penzeys singapore spice blend

 
The soft tofu salad

 
  
Te tin condiment bowls were from the akbar sushi set…   
 
#pulsepledge

El patron-tofu burrito and margs 

I’m still playing catch up.  My mom came for a visit and wanted Mexican so we passed on the Friday ritual of el Queso Grande and went to Salsa and Beer who had a wait at 7 pm on a Tuesday so off to El patron .  Who tends to have great margaritas and sketchy service and used to have an extensive veg menu.  About a year ago they revised the menu and rebranded to become a gastro-cantina and elimates the awesome cauliflower relleno ….but they have a tofu burrito that rocks.

  

The ultimate Cadillac 
  

Mango on fire!

  
  

My mother with the salt less house marg on the rocks

  

Who can resist made to order table side guac?!?
    
  

My surprisingly good tofu burrito…they have a few dishes that you have choice of protein which includes a tofu option

  

Huevos rancheros
  

A quesadilla with fillings that I have forgotten

 

One of our last 2015 meals.:-)