Last week I received a few packs of Arnold Sandwich Thins from the Foodbuzz Tastemaker Program. Love food mail! And love Sandwich Thins. My mom bought them for us a few years ago and I’ve been hooked ever since. When I make sandwiches, I don’t love using basic bread (bo-ring!). For me, wraps, tortillas, pitas, Naan, crackers, and now sandwich thins are where it’s at. I love how these are thin enough to not feel like you’re chomping into a big hunk of bread, while being hearty enough to hang on to some sandwich fillings. And they’ve got great fiber to boot! For only 100 calories in the Arnold Select Multigrain Sandwich Thins, you get 5g fiber, 4g protein, and an ingredient list that starts with “whole wheat flour.” Sandwich thins started popping up at Trader Joe’s too, and since we practically live there, I was psyched to see it. I’m not sure the Trader Joe’s version is the same as Arnolds, but I’m willing to bet it might be, with a different package. I used the Multigrain Sandwich Thins last night to make this killer tofu “Parmesan” sandwich:
- 1 block firm tofu, excess water squeezed out (I used my Tofu Xpress)
- 1/4 cup mix of bread crumbs and wheat germ
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2-3 Tbsp canola oil
- a few heavy shakes of Italian seasoning
- 1 can diced tomatoes, liquid drained out
- 6 fresh basil leaves, cut into thin ribbons
- 1/4 cup soy cheese (I used Daiya Vegan Cheese – the best version I’ve found so far)
- Arnold Sandwich Thins (this recipe will make 4 sandwiches)
After squeezing the excess water out of the tofu, cut into 4 blocks and pat dry with a paper towel. Combine salt and garlic powder and sprinkle on either side of the tofu blocks.
Mix bread crumbs, wheat germ (or all bread crumbs if you don’t have wheat germ) and Italian seasoning in a shallow dish and dredge tofu blocks in the mixture until coated on all sides. You’ll have leftover breadcrumb mix – maybe enough for 2 blocks of tofu if you want to make more.
Heat 2-3 tablespoons canola oil in a large wide pan for 1-2 minutes. Carefully slide tofu blocks into the hot oil and let sizzle and sit for about 3 minutes until crispy and browned. Flip and do the same on the other side.
Top tofu blocks with a few tablespoons of diced tomatoes and soy cheese. Cover the pan and cook a few minutes more on low heat until the cheese melts.
Cut basil leaves into thin ribbons (or as Elizabeth demonstrates, “basil chiffonade” – so classy!) then place on top of cheese, slide tofu between the Sandwich Thin slices and enjoy!
In my over 5 years of lovin’ tofu, I have never made this sandwich, but I’m pretty darn happy it popped into my head last night because it was deeee-lish. So much so that Funk was finished before me. Let me repeat: Funk was finished before me.This speaks volume as he takes 35923 times longer to finish a meal, snack, M&M, or piece of gum than I do. He savors every bite. I inhale all the goodness at once (and ironically teach nutrition classes about mindful eating and slowing down – meh…I’m working on it.) But his luvre for this Tofu Parmesan Sandwich had him gobbling it up in no time. So glad we have leftovers for tonight!
Disclaimer: As part of the Foodbuzz Tastemaker Program, I received Arnold Sandwich Thins to review.