So you know that feeling of eating too much during the holidays but not wanting to throw out the delicious leftovers? Yes, I’ve been guilty of that too. But this year, I wanted to share a recipe that can include that delicious turkey from last night into a more waistline friendly meal.
This is what I call my Post Thanksgiving Sandwich. Think of a typical sandwich minus the carb loaded breads. Instead, I substitute bread slices with tofu slices. And bonus… these sliced tofu keeps the sandwich together as well as absorbs all the flavors from the ingredients.
Would you give this a try? Comment below to let me know
**The recipe below is my own and partnered with House Foods with this sponsorship
- 16 oz of House Foods Extra Firm Tofu (sliced into 4 pieces about 4 oz each)
- 8-10 pieces of butter lettuce
- 4 slices of vine ripen tomatoes (sliced 1/4″ – 1/2″ thick)
- 4 slices of turkey from leftovers from Thanksgiving dinner (6 oz)
- 4 slices of spicy pepper jack cheese (4 oz)
- 1 tbsp of salted butter
- 2 tbsp of Fig (cranberry) jam
- Slice the House Foods Tofu so it resembles 4 slices of bread
- Pat tofu slices completely dry with a paper towel; this process is important since it will help make the slices more crispy like toasted bread.
- Set large non-stick sauté pan on medium heat. Then melt the small sliver of butter or spritz a bit of cooking spray before carefully placing the tofu slices on the pan. Cook for about 10-15 min on each side or until you see that it’s a golden brown color; you can also add a pinch of salt to the tofu slices as an option. Set aside on a paper napkin when done.
- To stack the sandwich, start with one slice of cooked tofu, add 2-3 pieces of lettuce, 2 slices of tomatoes, 2 slices of the spicy pepper jack cheese, and 2-3 oz of sliced turkey. Top of the sandwich with one more tofu “bread” slice; add 1 tbsp of fig (cranberry) jam on the top tofu slice (optional). Repeat directions to make the second sandwich and serve.