One thing I really miss about living in New York is all of the wonderful vegan dining. I really got hooked on a few places, and Angelica Kitchen was definitely one of my favorites. When I realized they had a cookbook a while back, I was thrilled, and ordered it. This cookbook has all the goods, the cornbreads, the how to for making dragon bowls and their signature dishes, all of it! My favorite sandwich is hands down, the Sam or I sandwich. It’s made up of several recipes in the book, including the marinated tofu recipe used here to make this hybrid of the Tofu Sandwich with Roasted Vegetables & the Sam or I, pg. 165.
I used sprouted grain bread and:
1 recipe for Baked Tofu with Lemon-Rosemary Marinade pg. 105
I subbed fresh lime juice for lemon and used extra-firm pre-pressed sprouted tofu instead of firm. You couldn’t tell, it was just awesome tasting tofu.
1 recipe for Oven-Roasted Onions and carrots pg. 168
I used 3 medium onions and a bunch of small carrots. I didn’t make as much as the recipe called for, but it was still way more than enough for the sandwiches!
1 recipe for Soba Sensation Sauce pg. 209
This recipe yielded 3 cups, so I halved it and made it in the small bowl of my food processor. SO GOOD! We only used half of this for the sandwiches, but it’s so good, we’ll definitely use it up. (Especially on steamed greens!) It lasts a week in the fridge and pretty much made the sandwich. I subbed Bragg’s for tamari and extra virgin olive for sesame oil.
I thought the sandwich needed some greens, so I steamed a couple of large kale leaves, torn into pieces and added it in the mix. It was the perfect addition!