1block15 ounces extra firm tofu, pressed if possible
2carrotssliced into wide, thin strips
1large cucumbercut into thin rounds
Couple handfuls baby spinacharugula, or another green
12slicesSilver Hills Bakery Little Big Breador another thin, whole grain bread of choice
Optional: sprouts; microgreens; chopped fresh mintparsley, or green onion tops
For the tahini green goddess dressing:
1/4cup+ 1 tablespoon water
1tablespoonapple cider vinegar
2teaspoonsagave or maple syrup
1/4cupfresh parsley leaves
1/4cupfresh basil leaves
1green oniontop only
Freshly ground black pepper to taste
Prepare a grill or grill pan (or preheat your oven to 375F). Slice the tofu into ½-inch thick slabs and place them into a shallow dish. Whisk together the lemon and tamari and pour over the pieces. You can allow them to marinate in the fridge for an hour or so, or you can start grilling.
Grill the tofu for 3-4 minutes per side, until you have some nice grill marks. Flip and repeat until you’ve grilled all of the tofu. Alternately, you can bake the tofu slices on a parchment-lined sheet for 20-25 minutes, or until lightly golden, flipping them once halfway through baking.
Blend all dressing ingredients together in a powerful blender or a food processor till smooth.
Toast the bread. Lay four pieces of toast in front of you and top each with a quarter of the grilled tofu, as well as a tablespoon or so of the green goddess dressing. Top with another slice toast. Layer this slice with even layers of the veggies, then another tablespoon green goddess dressing. Place a final layer of toast on top and slice the club sandwich in half. Repeat and serve!
If you like, you can use 15 ounces of your favorite pre-marinated, baked tofu or smoked tofu in place of grilling/baking at home.