Beet Hummus and Pan-Fried Tofu Open Faced Sandwiches

Yields: 2 open-faced sandwiches

Recipe, photo, and food styling by Dana Pluckinski

“As a deli enthusiast nothing bums me out more than a lame veggie option at sandwich shops. You know the one - lettuce, tomato, & onion, maybe with some avocado if you’re lucky. This Beet Hummus & Spicy Pan-fried Tofu Sando is definitely *not* that - it’s the plant-based option of my dreams ✨

I made this recipe in partnership with @hodofoods, an Oakland-based longtime fave of mine! They have so many plant-based products but my favorite is their Extra Firm Tofu. It comes pre-pressed, so there’s no need to drain the tofu for 30 minutes before cooking - a huge timesaver in the kitchen.” - Dana Pluckinski

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Ingredients

Marinated Tofu Ingredients

•  1 (10 oz) package Hodo Extra Firm Tofu Locate Product

• 1/3 cup chili oil (or extra virgin olive oil with a tsp of chili flakes)

• 1 tbsp tamari

• 1 clove garlic, minced

• 1 tsp sesame oil

• 2 tbsp coconut aminos

• Zest of one lemon

• Juice of ½ lemon

• 1 tbsp olive oil, for frying

Beet Hummus Ingredients

• 1 (15 oz) can can chickpeas, drained and rinsed

• 1 roasted beet, cut into smaller pieces (to prep, wrap in foil and roast at 400 degrees for one hour)

• 2-3 cloves garlic

• Zest of one lemon

• Juice of one lemon

• 1/2 cup tahini

• Large pinch of salt

• 1 tsp cumin

• Small handful of fresh mint leaves, washed and dried

• 1/3 cup olive oil

Remaining Sandwich Ingredients

• 2 slices of bread, lightly toasted

• 1/4 of a small cucumber, sliced with a mandolin

• 1/2 avocado, sliced

• Pinch of salt

• 1 tbsp pickled onions

• 1 tbsp fresh mint leaves, cut into ribbons

• 5-10 edible flower petals

Instructions

1. Cut the Hodo tofu in half lengthwise, then again widthwise. Cut the two squares into triangles. Place in a tupperware container.

2. Prep the marinade. Add all ingredients except olive oil to a small bowl and whisk to combine. Taste and adjust flavors to your preference. Pour the marinade over the tofu in the tupperware and toss to coat. Let sit at room temperature while you prepare the beet hummus.

3. Make the beet hummus. Add all ingredients except olive oil to a food processor and blend. With the motor running, drizzle in the olive oil. Taste and adjust flavors to your preference.

4. Pan-fry the tofu. Preheat a cast iron skillet over medium heat and add 1 tbsp olive oil. Add tofu triangles and cook for 2-3 minutes on each side, until golden brown. Check regularly to prevent burning.

5. Assemble the open-faced sandwiches. Add the beet hummus to the bread, then a layer of mandolined cucumber. Add the avocado and top with a sprinkle of salt. Layer on the pickled onions, then add the tofu triangles. Finish with a sprinkle of fresh mint and edible flower petals.