Fall Veggie Sandwiches

Yield: 4 servings

Recipe and Photos by At Elizabeth’s Table

If fall had a signature sandwich, this would be it. Golden-browned Hodo Miso Tofu is layered onto chewy ciabatta with sauteed caramelized onions, tart cranberry sauce, crisp apple slices, and a handful of peppery arugula. Every bite hits that irresistible sweet-savory-tangy-crunchy balance, with optional melty vegan cheddar taking it fully over the top.

---

Ingredients

Sauteed Onions

• 3 tablespoons olive oil

• 2 medium yellow onions

• 1 teaspoon kosher salt

  Tofu Patties

• 1 (8oz) package Hodo Miso Tofu Locate Product

• 1 tablespoon extra virgin olive oil

• 2 slices vegan cheddar cheese, cut in half, optional

  Sandwich Assembly

• 4 ciabatta rolls, sliced open

• ¼ cup cranberry sauce

• 1 apple, very thinly sliced

• 1 cup fresh arugula

Instructions

1. Heat a large skillet over medium heat. Add the olive oil, onions, and salt. Cook for 10-15 minutes, stirring occasionally, but not often until the onions are golden brown.

2. Meanwhile, slice the tofu in half once lengthwise, once height-wise to create four rectangular patties.

3. Heat the oil in a large skillet over medium high heat. Add the patties and cook 3-4 minutes per side or until golden brown. If using the cheese add for the last 1-2 minutes of cooking and cover with a lid to melt.

4. Assemble the sandwiches. Spread a layer of cranberry sauce on the bottom of each roll. Add the tofu, apple slices, caramelized onions, and arugula, then top with the top half of the roll.