It’s Meatless Monday-Mediterranean Tofu with Olive and Sun Dried Tomato Mayonnaise


Sometimes I get inspiration for a meal while I’m grocery shopping which is the case with this easy to put together dish. It’s even better when you find some bargains too. Last week I found a loaf of whole wheat French bread for $1.68, and a package of broccoli also for $1.68. I don’t know why but the two seemed to go together. When I got home I had a package of tofu, some mayonnaise, olives, and sun dried tomatoes on hand. I’ve discovered one of the keys to vegetarian cooking is to layer flavors rather than mix them all together. The result of my bargain buys and pantry supplies is marinated tofu, olive and sun dried tomato mayonnaise and broccoli slaw with feta cheese.

It might not be spring yet but this dish reminds of the warmer days ahead, and the perfect meatless Monday meal.

1 loaf of whole wheat French loaf, sliced in four pieces and then split in half
1 14 ounce package of tofu, drained and sliced into eight pieces
1 package of broccoli slaw
1/2 cup mayonnaise (you can use vegan mayo if you want)
1/3 cup of chopped olives
1/3 cup of chopped sun dried tomatoes, reconstituted
1/3 cup crumbled feta cheese
splash of white wine vinegar
salt and pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
more oil for cooking the tofu

For the tofu-
Place the slices of tofu in a large glass dish. In a small mixing bowl, combine the balsamic vinegar, olive oil, Italian seasoning and garlic powder. Mix well and pour it over the tofu slices.
Carefully turn them over a few times to make sure they’re all covered in the marinade. Place in the fridge for a couple of hours, longer if you can.

To make the slaw-
Wash and dry it and place it in a bowl with the mayo, cheese, a splash of white wine vinegar and a good sprinkling of salt and pepper. Mix well and place in the fridge until ready to use.

For the olive mayonnaise-
In a medium size bowl, add the mayonnaise and stir in the olives and tomatoes until well blended.

For the bread-
Heat the broiler and toast the bread until it’s lightly browned. Set aside.

Let it cool and spread each slice with the mayonnaise.

Heat a couple of tablespoons of oil in a skillet and then add the tofu, cooking on each side until it’s crispy and browned. Place two slices of tofu on four of the slices of bread. You can serve them open faced or place another top of bread on the slices.

Serve with the broccoli slaw.

Serves 4


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