Last week while I was menu planning, my husband asked if we could have some sort of buffalo chicken, but not necessarily chicken. He liked the buffalo chickpea patties I made, but I wanted to try something new. Around that time, Tofu Xpress offered to send me a tofu press for review.
I've been pressing my tofu for years, using a tea towel and full tea kettle method. I often had water spillage in the fridge or the counter because of that method, so I was excited to try this new product!
I usually buy extra firm tofu, but decided to buy firm to see if the press would really get the water out. The tofu was pressed about as well as my former method, it was about half the size in the end. The water in the tofu was kept neatly in the compartment above the tofu. The machine was very simple to use, and easy to clean. I would definitely recommend purchasing this if you eat tofu often. However, the other press method works as well, it just leaves you with occasional water spillage and a dirty towel.
For the tofu, I pressed it for 10 minutes, sliced and marinated it, then baked it. In the end, I broiled blue cheese on top, and layered it in toasted bread. I considered adding other sandwich elements, like lettuce, tomato and onion, but I wanted to buffalo and blue cheese flavors to come through. I think this was a tofu success with the husband, who isn't really a fan. We both agreed the tofu tasted like a fried egg sandwich, and was a great substitute for chicken.
Buffalo Blue Tofu Sandwiches
1 block of firm tofu, pressed
1 cup Buffalo sauce
2 oz. blue cheese crumbles
4 slices sandwich bread, toasted
Press tofu for 10 minutes to remove water.
Slice into 12 pieces, add to a bowl and toss with buffalo sauce.
Marinate for 10 minutes.
Preheat oven to 400*
Line a baking sheet with foil, add tofu.
Bake for 12 minutes, flip and bake for another 5 minutes.
Top with blue cheese crumbles, broil for 1-2 minutes, until cheese is melted.
Layer on sandwich bread and serve.
Thanks to Tofu Xpress for allowing me to try out their product! I will be using it often (another recipe to come tomorrow!)