Um, even though I’m a little piggy, I can never finish everything at Thanksgiving.
I hope you all had a really wonderful day with your loved ones! Filled with lots of good food, family, friends and football. One of my favorite things about Thanksgiving has always been the next day’s leftover sandwiches. I mean there was even a whole Friends episode devoted to this, they are that good. But, just because you aren’t having turkey (or any meat) doesn’t mean you can’t still enjoy!! And the best thing about this sandwich is that pretty much any side from Thanksgiving will work. I used the sweet potatoes from my ice cream recipe, and my left over cranberries from the sauce. The thing that holds it all together is the rosemary-thyme tofu.
Look at that beautiful monster of a sandwich. It lets me enjoy the holiday for days after its over. Although, even though I preach that everything should be in moderation I usually go to bed feeling grossly full. Like I am, right now. And I can’t even think of eating a sandwich, or anything for that matter. But tomorrow, totally different story.
My trick to the tofu, to give it that Thanksgiving feel? Instead of dipping it in almond milk before covering it in the rosemary-thyme panko, I dip it in vegetable broth. I find it gives it more of that holiday flavor that I love so much.
Tomorrow we will have a super waist-friendly, detoxifying recipe – but no one wants to think about that the day after Thanksgiving! Happy eating all!
- 2 slices Bread
- 1 serving of several leftover Thanksgiving sides, such as cranberry sauce, sweet potatoes, mashed potatoes or stuffing
- 1/3 of a block of Tofu sliced into 2 pieces
- 1/2 cup Vegetable Broth
- 1/2 tablespoon Thyme
- 1/2 tablespoon Rosemary
- 1/2 cup Flour
- 1 cup Panko
- 1 knob Coconut Oil
- Heat coconut oil in a sauté pan at medium heat.
- In a small bowl mix Panko with Thyme and Rosemary. Dip each piece of tofu in the flour to coat, then dip in the vegetable broth, and finally cover it in the Panko mixture.
- Place the 2 pieces of tofu in the pan and cook until golden brown.
- Add heated left overs to the bread, and top with the tofu. Eat warm.