I envy my sister Rachel. She has a clean, spacious, beautiful house with a huge garden in the backyard. Rachel’s home is always full of good food and wine. Every time I return home to my cramped little NYC apartment after visiting her I have a “why on earth am I living here?” kinda moment.
The last time I visited Rachel she made me these delicious open-faced tofu sandwich with sautéed greens piled on top. This recipe is very simple and because of that it is important to get high quality ingredients. You will need good crusty bread, a nice olive oil, and very firm tofu. If you can find it, I recommend Twin Oaks or Wildwood Tofu.
- one loaf high quality tough/crusty/chewy bread
- one block of tofu
- one bunch of greens (kale, collards, or your leafy green vegetable of choice)
- 4 cloves garlic, peeled and diced
- high quality olive oil for cooking & drizzling
- Cut tofu into slices.
- Drizzle some olive oil in pan (I used cast iron) and turn on the heat.
- Briefly cook tofu on each side. Doesn’t have to be golden brown, just warm. Remove from heat and set aside.
- Wash your greens and slice them into ribbions.
- Drizzle some olive oil in a pan and turn on the heat.
- Add the garlic cloves to the pan. Let the garlic cook for a bit (roughly 15- 30 seconds). Don’t let the garlic burn.
- Add the greens to the pan and cook just until they start to wilt. They should still be bright green. Sprinkle with a bit of salt and pepper.
- Slice bread and toast it.
- Pile tofu and greens on top of the bread.
- Optional: Drizzle with the slightest bit of olive oil.
Enjoy! Till next time. xx