I can't even begin to calculate the amount of money I have spent at Tacoma's splendid Quickie Too restaurant. I've spent daunting hours attempting to recreate all of my favorites from the menu. With success I've imitated their mac n` yease, rice and beans and Egyptian mate. One thing I've never came close to is their tofu. It's what keeps me going back. Until now. I've come pretty darn close to their Jamaican jerk tofu.
1 block extra firm tofu; drained, pressed and sliced into 1/2 inch thick pieces
Walkerswood brand Jamaican jerk marinade or your favorite.
Begin by draining and pressing your tofu. Next heat a really good non-stick skillet over high heat while slicing tofu up. Lie tofu onto skillet. Dry fry on both sides until golden brown. Layer a small baking pan with jerk marinade. Place tofu on top. Add a layer of marinade on top of tofu. Bake until bubbly.
1/2 cup cooked chickpeas
1 celery stalk, halved and thinly sliced
1/4 cup shredded carrot/ broccoli stem/ purple cabbage mixture
2 tbsp vegan mayo
1 tbsp spicy mustard
1/2 tsp cracked black pepper
Mix all ingredients together. Measurements aren't exact, so just mix in wet ingredients until moist. (Makes more than what's used for one sandwich.)
2 slices roma tomato
1 romaine lettuce leaf; folded
2 slices gluten free bread; toasted
Approx 1 tbsp prepared purple cabbage (jarred)
Pile tofu, slaw, cabbage, lettuce and tomato between two slices of toasted gluten free bread. Prepare to be amazed. (*Hint: Try preparing sandwich a day before and wrapping it up in plastic wrap. Set in fridge. The flavors will leak into each other and create a juicer sandwich.)