A Day Off: Frech Toast & Texas Barbeque Tofu Sandwiches

After the Pre-Easter Picnic Brunch, I took home half a baguette, which was left mostly open overnight. This morning I thought I'd better save it by making it into French Toast

French Toast

1/2 baguette, sliced
About 1 cup Milk (I actually used Vanilla Soymilk, Unsweetened)
3 eggs
Cinnamon (optional)
Butter for cooking (or oil)



I never measure when I make it, so I can't tell you exactly how much milk I used, but the basic idea is to mix up milk and egg and dip some bread in it, then fry it (medium-high heat, use a thick pan, and lots of butter helps).

French Toast is really easy, especially once you've made it a few times. The hardest part if getting the ratio of batter to bread accurate. Some people like to lightly dip their bread, but I like my bread to soak up as much batter as possible. I also like to add cinnamon, and usually vanilla extract, too. Today I got the ratio just right - not a drop of batter leftover, and every piece of toast saturated thoroughly. Oh yeah, and I had some "Ambrosia" and strawberries leftover from the brunch so I served those up as well.



After the Pre-Easter Picnic Brunch, I also ended up with a LOT of potato salad! Somehow, I inherited a very large and very full container. I wanted to make something that would go with potato salad. In fact, I think I will be making things to compliment potato salad all week. And what goes better with potato salad than barbeque?

I was really hungry, so I made my quick version. I post it here today with the promise that I will also make my involved version sometime.

(Quick) Barbeque Tofu Sandwiches

1 package baked tofu (terriyaki flavor)
4 slices jalepeno cheese (or jack, cheddar, etc)
1/2 heirloom tomato, sliced
2 foccacia buns (mine had rosemary, which added an interesting flavor twist)
Barbeque sauce

My buns were frozen, so first I heated them up in the microwave to defrost them a bit. Then I sliced them in half. I also sliced the baked tofu into 4 thin slices.

I placed two slices tofu on one half of each bun, then placed two slices cheese on top of that. I put them in the toaster oven, toasted them once, then turned it to broil for 5-10 minutes. Then I added the other half of the bun and toasted one more time.

I pulled out the sandwiches, added the barbeque and sliced tomato, and voila! I served it with a heap of potato salad, 1/2 of a sliced up avocado with slat and pepper, and the leftover brussel sprouts from Friday.



Marshall says: "Yum! That was an amazing sandwich!"
And later he says: "That sandwich was so good!"
Time: 15 minutes
Leftovers: Well, I actually took some of the tofu and cheese I would have put on my sandwich, and put it one piece of bread sliced in half to make a half sandwich for lunch tomorrow.