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Ingredients

1 pound firm tofu ¼ cup olive oil ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon dried oregano 2 cloves garlic, minced ¼ cup white wine vinegar ¼ cup dry white wine 10 slices whole wheat bread ¼ cup mayonnaise 5 Roma tomatoes, sliced 1 cup arugula 1 red onion, thinly sliced salt and ground black pepper to taste

Nutrition Info

481.7 calories carbohydrate: 33.4 g cholesterol: 4.2 mg fat: 29.6 g fiber: 7.3 g protein: 22.9 g saturatedFat: 4.4 g servingSize: - sodium: 353.7 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Cut tofu into 10 thin slices. Set on a baking sheet, cover with another baking sheet, and weigh down with something heavy, such as a large can of food. Drain until excess water is removed, at least 30 minutes.
Heat olive oil in a small cast iron skillet over medium heat. Toast ground cumin, chili powder, and oregano in the hot oil until spices are aromatic, about 2 to 3 minutes.
Transfer oil and spice mixture to a saucepan over medium heat, stir in minced garlic, white wine vinegar, and white wine. Bring to a simmer, then remove marinade from heat.
Place drained tofu into a glass dish, pour marinade over tofu. Cover with plastic wrap, refrigerate for at least 8 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Remove tofu from marinade, pat dry with paper towels and place on broiler rack. Broil on each side until skin is crisp, about 6 minutes per side.
To assemble, spread mayonnaise on one side of each slice of bread, place 2 tofu slices on 5 of the bread slices, top tofu with sliced tomato, arugula, red onion, salt, black pepper, and remaining slices of bread.

5 sandwiches

A tasty vegetarian sandwich. Tofu holds a marinade very well, then crisps up nicely under a broiler.