Curried Tofu-wich

Soy-a-phobes are constantly complaining about tofu’s lack of flavor and its freaky texture–and sometimes they’re right. Here’s a sandwich that will make your weak-minded meat friends and your vegan cohorts coo with coagulated bean contentment.
We used baked tofu for this sandwich: You can find it in the refrigerated section of most Asian markets. It will usually come with four small, brown bricks per package, and sometimes it will be labeled as “smoked” or “savory” tofu. This type of curd is ideal for many applications because it’s totally firm, it’s very low in moisture and it has a slightly sweet taste unlike the sometimes-tepid flavor of its soggy brethren. Buy a pack of baked/smoked/savory/whatever tofu, make this recipe, then use the leftover tofu on your grill, in your spring rolls, stir-frys or scrambles.
Tofu and Cauliflower Sammy
2 pieces of baked tofu
6 Tbs. extra virgin olive oil
4 Tbs. green curry paste
1 leek
3 shallots
1 onion
4 cloves of garlic
1 small bulb ginger
1/2 head of cauliflower
8 Tbs coconut milk
1 tsp. sesame oil
1 tbs. seasoned rice vinegar
5 pieces of romaine lettuce
8 sprigs cilantro
8 leaves of basil
2 tbs. Sriracha
2 tbs. sweet chili sauce
4 pieces of bread
1. Wash the tofu in cold water and slice width-wise into thin strips. Heat 3 Tbs. oil in a skillet on medium heat and add 2 Tbs. curry paste and sauté for 2 minutes. Add the sliced tofu, crank the flame to high and sauté for 5 minutes stirring the tofu to discourage burning. When your tofu starts to show some brown, and is fully coated with curry, remove from heat and let cool on a plate.
2. Slice your leeks, shallots, ginger, garlic and cauliflower. Reheat the same pan with the remaining oil and curry paste. Add and sauté the leeks, after the curry starts to spit, keeping a lid on your pan for 5 minutes.
3. Add the garlic, shallots and ginger and sauté for an additional five minutes. When the leeks are soft–the garlic and shallots transparent–add the cauliflower and cook for another 3 minutes. Add 6 Tbs. of coconut milk and cook for three more minutes. Turn off flame.
4. In a small bowl mix the remaining 2 Tbs. of coconut milk, the sesame oil, the rice vinegar and mix with a fork. Stack your romaine, heart-side up, and pile the basil and cilantro in the newly formed ‘crotch’ of the lettuce. Fold the romaine over as if you were rolling a joint, and slice in the thinnest strips you can. Dress your green ribbons with the coconut-vinaigrette. Toast your bread. Spread 1 Tbs. on one piece of toast, 1 Tbs. of sweet chili sauce on the other. Stack tofu, veggies, greens and slice. This will make 2 sammies and leftovers.
Beverage: Avery Brewing Co.’s Salvation Golden Ale
Soundtrack: Dirty Three, Whatever You Love You Are