I love a challenge. So when I saw the Bon Appetit Magazine "Cook the Cover" Photo Challenge laid out with a beautiful slice of tomato + feta + herb topped toast - I was craving to verganize this rustic, open-faced, summer sandwich and snap my own pics to submit to their challenge.
As you can see from Bon Appetit's recipe - those hunky slabs of white feta were really the only component that I needed to veganize. And since I'm a huge fan of tofu-feta - like the cubes I used in my Watermelon Basil Tofu Feta Salad - I knew exactly what to do.
Then I threw in a few ultra juicy, fire engine red, farmer's market tomatoes and some spicy summer greens and my simple slice of grain toast is made all fancy in a flash. Get my vegan tomato toast recipe - inspired by Bon Appetit's cover..
Tweak the recipe.. An idea worth trying - slather some Avocado Dream Dip on the toast... (Or layer with buttery sliced avocado.)
I love this sandwich because it it elegant and rustic at the same time. The simple layers and minimal components make it elegant while the juicy, messy, flavor-infused aesthetics of each bite makes it quite cravable. Slice into quarters if you want easy eating bites. Or go all in and munch on the whole slice.
Pile a few pinches of greens on top as you eat - pinch a few and eat as you would potato chips. Tell me you've eaten handfuls of greens like potato chips before, yes? These greens are a spicy mixed green blend.
Tomato Tofu Feta Open-Faced Sandwich
vegan, makes two slices
2 slices whole grain bread, toasted (I used this bread.)
1 large heirloom tomato, sliced into half moons (or a few small)
4 slabs of tofu feta (recipe below)
2 handfuls of mixed greens or herb salad
extra virgin olive oil (to drizzle. I used a garlic infused variety)
fine black pepper over top - to taste
optional: cayenne or chili oil or chili spice for some heat
Tofu Feta
4 rectangle slabs of tofu
Β½ large juicy lemon, juiced
1 heaping tablespoon white miso paste
1 teaspoon maple or agave syrup
sprinkle of fine black pepper
salt to taste if desired (use sparingly since miso is already salty)
garnish: lemon slices
Directions:
1. Prep the tomatoes and slice them.
2. Take your chilled tofu. Slice into rectangles and squeeze dry with a paper towel.
3. Combine the miso and lemon juice in a shallow bowl and stir until the miso thins. Soak the tofu in this thick wet paste until it lightly coats both sides of the tofu. Add some pepper to the tofu.
4. Add a splash of cooking oil to a saute pan. Wait until it is hot. And add the miso lemon soaked tofu. Sear on both sides - add the sweetener half way the cooking process.
5. Remove the tofu from the pan and allow to cool. Add more pepper if desired.
6. Toast the bread, drizzle with oil and begin stacking the tomato and tofu on top. Pile the toast on top of a plate of greens. Add additional pepper and oil as desired to plate. Lemon slices on the side. Slice for easier eating.
Also try: avocado would be tasty on this stack..
Natalie says
I neeeeeed to try this recipe. I only have brown rice miso though..
NatΓ‘lia SaliΓ©s says
This was by far the easiest way to season tofu and also by far my FAVORITE tofu making recipe now. I was also a little naughty and pan fried the tofu instead of just searing it π Totally changed the tofu game for me.
Dave Burns says
no
Lisey says
Is it unhealthy for women to consume soy on a daily basis?
Sharon says
This was SO delicious!! And pretty too not to mention easy and quick! I threw on fresh basil and it reminded me of my pre vegan favorite, a tomato basil mozzarella bruschetta. It's a keeper!
Heather Poire says
I thought the same thing when I saw that photo- at least one of us followed through on it - looks amazing as always!
Stephanie Stein says
Looks amazing as always.... thank you so much for beautiful inspiration. π
Aimee B. says
Wow, this looks amazingly beautiful & scrumptious! I will definitely be making this for my family soon! π
Sarah W. says
I can't find miso in my area, any suggestions for a replacement/substitute?
Kathy Patalsky says
Miso is quite unique. But I'd try either a spoonful of tahini or a splash of tamari or soy sauce.
apple goddess says
hi, I think it's kind of funny that you used 'Mens' Bread' !! Actually I lived in Minneapolis for years which is where that comes from, all the bread from French Meadow is great....and hopefully women are allowed to have this bread!
Kathy Patalsky says
haha. Was wondering if anyone would notice that! it is my husband's fave. The brand has women's bread too I think. But yes, women can eat men's bread. π Just marketing + certain nutrients they highlight in the recipe. I guess the same thing as if a guy eats a Luna Bar. its'ok.. π
John Hartil says
Looks just so delicious
Kathy Patalsky says
thanks John π
Jessica Sapoznick says
This looks fabulous! I'm coming to your house for lunch.
Kathy Patalsky says
Thanks Jessica - would love to have EVERYONE who visits my blog over for lunch. Need a bigger dining table.
Kelly @ No Sugar Sweet Life says
This looks sooooo beautiful and so tasty! Your photos blow the other ones out of the water π And I even want to eat tofu now... ha! So, quick question - it "sounds" like you just took the tofu out of the fridge, squeezed it a bit with a paper towel and then went ahead and prepared it for cooking? You didn't have to "press" it for long periods of time? I thought that was a "must" with tofu, which is why the tofu I bought is still sitting in my fridge!! If I can prepare it this quickly and have it look and taste as good as yours, then we might be eating this TONIGHT! π Let me know!!
Kathy Patalsky says
Yup! I never press for too long. I literally take about 30 seconds to do a heavy squeeze from all sides with a few paper towels and the tofu is good to go. I've tried hard core "pressing" - even with thos "press" machines and I never really saw a big difference.
I guess the excess moisture just steams off during the saute anyways so my tofu still comes out nice and crispy-edged.
I could see how hard core pressing is useful if you are marinating the tofu - but for a quick saute I've never found it necessary.
Kelly @ No Sugar Sweet Life says
THANK YOU for your prompt reply! This seals it then... we're having this tonight π Thank you for the wonderful recipe and giving me the tools/motivation to get that tofu COOKED/eaten!
Kathy Patalsky says
yay π
Kelly @ No Sugar Sweet Life says
There really aren't enough superlatives for how good this was. WOW. I'm still shocked by how quickly I devoured its yumminess π Post and pics Friday, and of course a link back to your fabulous site/recipe!
Kathy Patalsky says
Woo hoo! Can't wait to see π