Remove tofu from package and pat dry. Start with extra firm tofu if you've never cooked it, it holds together best; switch to regular firm once you are used to dealing with tofu. Tofu has a lot of moisture and is fragile, so gently pat well with several paper towels. Slice with a cheese slicer or good thin knife into slices about 1/8" thick - you'll end up with 20-24 slices from the package if you do well. Slice the tofu right onto another dry paper towel and blot both sides. Heat 2 TB. oil in a large nonstick pan over medium heat. Season the tofu fairly heavily with MITCHELL STREET SEASONING on one side. Carefully slip the tofu into the pan (we used a small spatula), seasoned-side down. Cook 4-5 minutes, sprinkle the topside with MITCHELL STREET, and flip carefully. It takes a little practice to keep the tofu from breaking, but usually the tofu cooks back together if it partially breaks anyway. Total cooking time for nice golden tofu that still will be a bit chewy on the inside is 8-10 minutes over medium heat. Place on a paper towel-lined plate. Cook the next batch, adding another TB. of oil if necessary. Make toast and cut veggies while the tofu is cooking. Just like bacon, tofu will shrink by about half, and it spits as it cooks, too. Unlike bacon, it's pretty good for you, so give it a try! It will get easier over time, once you've become familiar with tofu and how it acts.
Prep. time: 10 minutes
Cooking time: 8-10 minutes per batch
Servings 4; Serving Size 1 sandwich (246g); Calories 290; Calories from fat 110; Total fat 13g; Cholesterol 0mg; Sodium 810mg; Carbohydrate 31g; Dietary Fiber 4g; Sugars 7g; Protein 13g.