I numbered this like it’s going to be part of a series, but I’m feeling pretty noncommittal at the moment. We’ll see…
My new kitchen is pretty small and essentially has no counter space, so I’ve only been cooking simple things. Sandwiches are simple, but delicious. Here’s the recipe for one I made recently. This particular sandwich is a good way to tell your body that you love it.
– 2 slices whole wheat bread (or whatever kind you want, sourdough would be nice)
– red leaf lettuce
– 1 cup soy bean sprouts
– 1/2 cup sliced King Oyster mushroom (or whatever kind you want)
– 1/2 cup sliced tofu
– 1/4 cup cranberry sauce
– 1 tablespoon olive oil
1. Toast your bread. (If you, like me, have no toaster you can do this in your pan.)
2. Slice mushroom. Sauté with olive oil.
3. When mushroom is golden brown, add bean sprouts to pan. Cook for two minutes.
4. Cover one slice toasted bread with lettuce. Top lettuce with cooked mushroom and bean sprouts.
5. Cook sliced tofu in olive oil until golden brown on both sides. (Again, if you’re toasterless, you can toast your other slice of bread with the tofu.)
6. Top bean sprouts and mushroom with cooked tofu. Spread cranberry sauce on second slice of bread.
And that’s it! If I were in the States and had more access to ingredients, I’d probably use Craisins instead of cranberry sauce and opt for dijon mustard as the spread instead. Still, the sandwich tastes delicious as described, so enjoy!