Tofu Birria Sandwich
Servings: 4 Sandwich
Calories: 540kcal
Birria, hailing from the state of Jalisco in Mexico, is a slowly simmered dish with aromatic spices and a tantalizing chili-based sauce.
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Ingredients
- 6 slices sourdough bread
- 14 oz tofu firm, pressed
Birria Sauce
- ¼ cup olive oil extra virgin
- 3-4 guajillo peppers stems, and seeds removed d
- 1 pasilla pepper stem, and seeds removed
- 3 roma tomatoes cut in half.
- ½ yellow onion sliced
- 4 garlic cloves
- 1 tsp cumin ground
- 1 tsp Mexican oregano
- 4-5 Mexican avocado leaves dried
- ⅛ tsp cinnamon ground
- 3 cloves whole
- ½ tsp salt kosher
- ¾ cup water or vegetable stock
- 2 Tbsp apple cider vinegar
Birria Butter
- 3-4 Tbsp butter vegan room temp
- 2 Tbsp birria sauce
- ¼ tsp salt kosher
For the Sandwich
- chopped yellow onions and cilantro (optional)
- 6 oz shredder vegan mozzarella cheese
Instructions
How to make tofu Birria
- Using a tofu press slowly increase the pressure for 30-45 minutes. Make sure the tofu does not crack. You want to remove as much water as possible.
- Heat a large pot over high heat. Add the EVOO.
- Add the peppers, and keep moving the peppers toasting all sides of the pepper. Remove the peppers from the pan.
- Add the sliced onions and garlic. Toast the onions and garlic.
- Place the tomatoes skin side down, and char the tomatoes slightly.
- Add the peppers, oregano, cumin, cloves, avocado leaves, and cinnamon. Cook for 1 minute to toast the spices.
- Add the apple cider vinegar and water. Stir to combine.
- Cover the sauce, cooking for 20 minutes over low heat, the peppers should be tender and the tomatoes soft and wilted.
- Puree the liquid in a high-speed blender.
- Place the pureed sauce in a large pot. Heat the sauce over low heat, adjust the salt levels. The salt needs to the upper limits of seasoned.
- Cut the tofu into 3rds.
- Place the tofu into the sauce, and slowly cook the tofu for 30-40 minutes. Rotate the tofu every 10 minutes. Cooking on all sides.
- Remove the tofu from the sauce. If you have time allow the sauce and tofu to cool, and combine. Place the tofu and sauce in the refrigerator over or longer.
How to make Birria Butter
- Combine the vegan butter and cooled Birria sauce.
- Adjust salt.
- Set aside
Building Tofu Birria Sandwich
- Preheat the oven to 425 degrees.
- Slice the tofu lengthwise.
- Lightly grease parchment paper lined baking tray.
- Place the tofu on the tray, and spoon enough Birria sauce totally cover the tofu.
- Cook for 10 minutes. The sauce should be thick and lightly charred.
- Heat a large saute pan over medium-low heat.
- Spread a generous layer of the barrio butter on the sourdough bread.
- Place the butter side down in the pan. The key to this step is to cook the bread slowly, the Birria sauce in the butter needs time to evaporate and make it crispy on the outside. Cook for about 5 minutes.
- Add the vegan shredded mozzarella cheese to both slices of bread. Cover the bread with a lid. This will melt the cheese while the bread continues to crisp.
- Remove the bread from the pan, and spoon some of the Birria sauce on top of the melted cheese.
- Layer the tofu, add a little more sauce on top of the tofu, and top with the chopped onions and cilantro.
Nutrition
Calories: 540kcal | Carbohydrates: 39g | Protein: 15g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 1124mg | Potassium: 300mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2126IU | Vitamin C: 9mg | Calcium: 266mg | Iron: 4mg
