Garlic Gold® Marinated Vegetable Sandwiches

Ingredients:

• 4 ounces soft tofu
• ¼ cup Garlic Gold^® (nuggets in oil)
• 2-4 Tablespoons white miso paste (to taste)
• 6 Tablespoons aged balsamic vinegar
• 6 Tablespoons Garlic Gold^® Oil
• 1 medium sized red onion, cut into thin slices
• 4 medium zucchini, cut lengthwise into ½ inch long slices
• 4 medium tomatoes, cut into ½ inch slices
• Sea Salt
• 1 cup fresh basil leaves, torn
• 2 avocado’s, thinly sliced
• 8 slices wheat free gluten free bread
• Additional Garlic Gold^® Italian Herb Nuggets for garnishing

Instructions:

At least 3 hours before, place sliced zucchini on bottom of a large colander; sprinkle liberally with sea salt. Carefully layer tomato slices over that; sprinkle again liberally with sea salt. For the last layer, add the red onion slices and sprinkle liberally again with sea salt. Take a bowl that is slightly smaller than the colander and fill it ¾ of the way full of water. Place bowl on top of salted vegetables in colander to weigh down and draw out excess moisture; leave in sink or other place to drain for at least 3 up to 8 hours.

Meanwhile, combine the first 3 ingredients in food processor to make the spread; adjust miso to taste.
After 3 to 8 hours, rinse the salt off the vegetables in colander, being careful not to break up tomato slices. Blot well with paper towels and place salted vegetables in a medium sized Tupperware-type container. Combine the balsamic vinegar and Garlic Gold^® Oil and pour over vegetables. Allow the vegetables to marinade at least 2 hours, preferably up to 8 hours to develop flavors fully. These will keep up to 5 days in the refrigerator if you wish to make them ahead of time.
Assemble sandwiches in the following order: spread on the bread, marinated vegetables, avocado slices, fresh basil leaves, Garlic Gold^® Italian Herb Nuggets.

Helpful Hints:

• Make these ahead of time; they will keep up to 5 days in the refrigerator; yes, the avocado will discolor slightly, but they will still taste awesome!
• Allow the sandwich to sit, wrapped in plastic wrap, for at least 2 hours before serving to soften up the wheat free gluten free bread and make it taste better.
• Use your favorite vegetarian mayonnaise instead of making the spread.
• Think of this like you would a crock pot recipe; you need to make it well ahead of time but it does not take that much work.
• Substitute cucumbers for the zucchini, feel free to mix and match with your favorite vegetables.
• Do not skip the salting process or you will have a pool of watery, flavorless vegetables very shortly after marinating.
• Don’t have fresh basil leaves or avocado? Feel free to leave them out.

Yield:

Serves 4

Notes:

If you liked this recipe, you’ll love these products:

• Garlic Gold^®
• Garlic Gold^® Oil
• Garlic Gold^® Italian Herb Nuggets