Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions

Volume VII, Number 4  Autumn 1999  

VEGETARIAN QUANTITY RECIPES

Excerpts from Vegetarian Quantity Recipes:

• ASIAN-INFLUENCED CABBAGE AND APPLE SLAW
• ASIAN-INFLUENCED CABBAGE AND APPLE SLAW
• YOUR CHOICE OF CREAM OF VEGETABLE SOUP
• AVOCADO LOAF
• GOING FOR THE GREENS
• SOUTHWESTERN VEGGIE CHILI
• GRILLED TOFU SANDWICHES

GRILLED TOFU SANDWICHES

Copyright: Nancy Berkoff

Yield: 10 six-ounce sandwiches

Ingredients                Measure 
Extra firm tofu            3-1/2 pounds 
Soy sauce                  3 ounces
Vinegar                    2 ounces
Oil                        1 ounce
Apple juice concentrate    1 Tablespoon
Sliced cucumbers           12 ounces
Shredded lettuce           8 ounces
Chopped tomatoes           4 ounces
Diced onions               4 ounces
Bread of choice            as needed

Method:  Slice tofu into 2-inch thick slices.

Combine soy sauce, vinegar, oil, and apple juice concentrate.

Marinate tofu in this marinade for 2 hours in the refrigerator.

Preheat grill. Grill tofu until golden on both sides. Allow to cool for one hour.

Assemble sandwiches by placing a tofu slice on bread and topping it with veggies.

Serving Suggestions: This sandwich can be assembled ahead of time and chilled until ready to serve. Take advantage of seasonal fresh veggies, sprouts, and different types of onions. Change the marinade flavor (for example, use basil, oregano, and diced bell pepper for a Mediterranean flavor) to create new sandwiches.

Excerpts from the Autumn 1999 Issue:

• Beans 101
• Veggie Food Served on College Campuses
• Foodservice Hotline
• Vegan Entrée Ideas
• Vegan Products for Foodservice
  

For the complete issue, please subscribe to the magazine. To subscribe to Vegetarian Journal's Foodservice Update, click here and check "Add 1 year Foodservice Update for $10 more" on whatever subscription form you choose.

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