Toficken Sandwich

One of my favorite restaurants in Pittsburgh is Zenith. Zenith is a small vegetarian restaurant/antique shop in the South Side. Every once in a while, they make my favorite dish – Toficken. They make it pretty infrequently, so I’ve started making my own version. It’s definitely pretty different, but it satisfies my craving.


Makes 3 servings

For the tofu:
1 package of frozen and thawed momen-dofu (Firm tofu), cut into 6 pieces

Breading Mixture:
½ c. and 2 tbs. whole wheat bread crumbs
2 tbs. parmesan cheese
1 tbs. onion powder
1 ½ tsp dried parsley

Soy Sauce Mixture:
4-5 tbs. soy sauce
2 tsp. garlic powder
1 tsp poultry seasoning
½ tsp. pepper

For the sauce:
¼ c agave nectar or honey
¼ – ½ tsp Dijon mustard
¼ tsp mustard powder
¼ tsp garlic powder
1/8 tsp onion powder
Black pepper, to taste

To serve:
3 buns
3 tomato slices
9 red onion rings

Freeze the tofu in its container for at least 2 days. Tofu can remain frozen for weeks. Put the tofu into the fridge for at least 1-2 days before draining. Remove the tofu from the package and run warm water over it if it is still frozen. Wrap in paper towels and put a heavy weight on the tofu. Drain in the fridge for 6-8 hours.

Preheat the oven to 350F. Cut the tofu in half lengthwise, and then into thirds crosswise. You will have six pieces. Mix together the soy sauce mixture, and the bread crumb mixture. Dip the tofu in the soy sauce mixture so it is coated on both sides, and then coat it in the bread crumb mixture. Arrange the strips on a greased baking sheet, spritz the pieces with cooking spray and bake for 20 minutes. Flip the slices over and bake for 15 more minutes, or until both sides are golden brown.

While the tofu is cooking, combine the sauce ingredients in a small bowl and stir with a whisk.

To serve, put two pieces on each bun and top with the sauce and vegetables.

Categories: Advance Prep Required, Main Dish | Leave a comment

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