After watching the latest season of Portlandia on Netflix, I really, really wanted to make some marionberry pancakes. We don’t live in Oregon, though, so I settled for some blackberry pancakes. Perfect for a late Sunday breakfast right?
These are delicious little sandwiches that are both filling and light. They’re simple to make, as they only require two parts, and most of the “cooking” time is idle. Try these out for any brunch party, or the inevitable late wake up the day after a party ;)
- I cannot stress this enough, and I’ll never stop stressing this: always press your tofu well before you put it in a frying pan. I usually press mine, then go take a shower, then cook my tofu. For this sandwich, you’ll be making the hummus while you wait. So cut a block of extra-firm tofu in half, then in half again, into little patty-like shapes. Take two of those quarters and press them for at least 30 minutes.
- In your favorite blender/food processor, pour 1 can of drained & rinsed white/cannellini beans, 2 tbsp nutritional yeast, 1 tsp garlic paste, 1 tsp yellow miso, a few splashes liquid smoke, a pinch of sea salt, and a tbsp low-sodium soy sauce. Keep the soy sauce on hand.
- Blend until everything is consistent, adding a little soy sauce if needed. I suggest just wiping down the sides with a spatula, rather than adding a ton of soy sauce. I poured in, at most, between 1/8-1/4 cup total. This hummus recipe will make enough for about 4 sandwiches.
- Your tofu should now be much denser and drier. Coat the tofu in BBQ sauce and salt and pepper. Place the patties on a grill pan, or just a regular pan if that’s what you have. Flip them every minute or so, until the tofu is hot. Don’t worry if the sauce isn’t very thick on the final product, the amount of BBQ flavor works well with the cheezy hummus.
- Put it all together! I suggest a ‘grilled cheese’ sort of setup, where you butter (earth balance) each side of the sandwich and grill/fry it. The crispiness of the bread is so good with the hummus & tofu.
One block of tofu will make enough for four people. Serve hot and enjoy!
we made these blueberry scones following the recipe from kids are vegan too. (i trust that if a picky kid likes a food, usually most all people will like them too.) using frozen blueberries helps in keeping the berries from getting squished while you mix them in. as you can see i got carried away with mixing the batter anyway, and they ended up really purple. they’re great either way!