You must be wondering why I am showering you with vegetarian recipes. Well, it’s summer! Time for easy, light cooking.
I have seen many foodies indulge in rich, gourmet dishes and not care about gaining weight. Well, I am not one of those people. I do care how I look. That does not necessarily mean I do not let myself enjoy good food. Once a while we go out and I eat a 3-course dinner. I know gaining 7 pounds for is not a big deal for many but I am 5 feet 3 inches tall. I used to weigh 103 pounds and now I’m 110. My colleagues at work say I look fine, but it’s my life and my weight. I prefer to be slim and toned.
I was on a khichdi detox diet for three days last week. I was eating it for lunch and dinner. Then I switched to eating it only at lunch. At dinner I am eat one of cup rice, one low carb tortilla, Raita or Salad, and a light chicken or fish curry.
I have stopped drinking black tea entirely and started drinking 4 to 5 cups of green tea without sugar or honey. I am trying not to gorge on milk chocolate but, as you already know, I have OCD (obsessive chocolate disorder). I munch on popcorn as a snack. Believe it or not, it was very tough in the beginning but I am slowly getting used to it. I have also started taking Pilates and Cardio classes at the Globe gym with my food editor Sheryl. I am trying to finish 10,000 steps a day as well.
Okay, enough of the diet talk!
I was tired of eating khichdi for lunch and desperately seeking something else. I even said to my husband, “let’s go and eat at Lambert’s.” He reminded me of my diet and suggested I make something else at home. After having an hour long conversation with my mom I decided to make a spicy baked tofu sandwich for the two of us.
I am sure there are millions of Tofu lovers in the world. With due respect, I find it a bit bland. We got the Tofu from Whole Foods. I marinated it overnight and baked it the next morning. You can marinate it just for 30 minutes but overnight is better. I was tearing my hair out looking for a good aioli recipe. I asked Sheryl (like always) what to do. She suggested I try Chutney Aioli to go with the Tofu sandwich. It was a great suggestion!
If you’re counting carbs, you can skip the bread and enjoy it as a salad!
Happy summer!
Ingredients
- Chutney Aioli
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon mint, finely chopped
- 1 clove garlic
- 1/2 green chile, seeded and finely chopped
- 1 lemon juice
- 3 tablespoons mayonnaise
- salt to taste
- Spicy Baked Tofu
- 1 packet (14oz) extra firm tofu
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 2 teaspoon chile garlic sauce
- 1 teaspoon honey
- 1/2 lemon juice
- 2 cloves garlic ,crushed or 1 teaspoon garlic powder
- salt to taste
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon sugar
- 8 slices of bread
- 1 avocado, cut into slices
- 1 large tomato, cut into 4 round slices
- 1 red onion, cut into 4 rings
- 4 lettuce leaves
Instructions
Chutney Aioli
1. In a food processor, add cilantro, mint, garlic, green chile and lemon juice. Work it until it becomes smooth. Set it aside in a bowl with a rubber spatula.
2. In a bowl, add mayonnaise. Add green chutney and salt. Stir to mix well. Chill it in the refrigerator until you finish preparing the rest.
Spicy Baked Tofu
1. Remove the tofu from its packet and pat it dry with paper towels. Line a plate with a paper towel and set the tofu on top. Put a small plate on top of it and weight it down with something heavy. Keep it like that for 28 to 30 minutes, or until you see liquid collecting.
2. Meanwhile, in a bowl add soy sauce, olive oil, chile-garlic sauce, honey, lemon juice, garlic cloves, salt, black pepper and sugar. Whisk to mix it well. Transfer the marinade to a shallow plate.
3. Drain the excess liquid. Cut tofu into thick slices.
4. Add the tofu pieces in the shallow plate with marinade. Set it aside for 30 minutes. For better flavor, it’s advisable to marinate overnight.
5. Set the oven to 400F. Have on hand a 10-inch baking sheet. Line the tofu pieces in the baking sheet in one layer. Bake it for 15 to 20 minutes, or until it’s golden. Turn it over and bake the other side for another 15-20 more minutes.
6. Toast the bread in a panini press or toaster until its golden brown.
7. Spread a thin coat of the chutney aioli on one side of each slice. Top each sandwich with tofu, avocado, tomato, red onion, lettuce. Then cover it with another slice of bread.
Such a healthy sandwich . Well done dear !
Thank you love!
Hello Dol,
I wanted to write this on your blog and not on social media…but with your
amiable nature you have suddenly brought the blogging circuit closer. Keep up the good work 🙂
Aren’t you so sweet? I made some close-knit friends like you, thanks to blogging 🙂 Love you dear.