Use Nasoya or House brand tofu (the firm variety).
|1||block (14 ounces) firm tofu|
|1/4||pound smoked salmon|
|4||tablespoons olive oil, or more to taste|
|3||tablespoons lemon juice|
|Salt and pepper, to taste|
|1/4||cup shelled fresh or frozen edamame|
|1||cooked shrimp, sliced in half along the back|
|2||tablespoons soy sauce|
1. Have on hand a deep 2-inch plain round cookie cutter or any small can about the same size.
2. Place the tofu on a plate and let sit for 20 minutes to drain the excess liquid. Tip off the liquid. With the cutter, use a twisting motion to slowly cut into the tofu, making one large tofu cylinder. With a sharp knife, cut that cylinder in half horizontally. Cut each half in half again to make 4 circles.
3. With a chef's knife, chop the salmon finely. In a bowl, combine the salmon, 1 tablespoon of the olive oil, 1 tablespoon of the lemon juice and several generous twists of pepper. If the mixture seems dry, drizzle it with a little more olive oil; set aside.
4. Cut the avocado in half and remove the pit. Scoop out the flesh and place on a cutting board. With a chef's knife, chop the avocado.
5. In a medium bowl, combine the avocado with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper.
6. Place 1 tofu circle into the cutter. With a spoon, add a 1/2-inch layer of the salmon mixture. Press it evenly with the back of the spoon. Repeat with the avocado mixture. Top with a circle of tofu. Carefully lift the biscuit cutter from the stack. Slip a small metal spatula under the sandwich and transfer to a plate. Repeat with remaining ingredients. (Serve leftover salmon and avocado on crackers.)
7. Bring a saucepan of water to a boil, drop in the edamame beans. Cook for 1 minute. Drain, rinse with cold water, and pat dry with paper towels.
8. Garnish the sandwiches with the edamame and a shrimp half.
9. In a small bowl, whisk the remaining 2 tablespoons olive oil with the remaining 1 tablespoon lemon juice, soy sauce, and sugar. Drizzle a little of the dressing on each sandwich and serve the rest separately. Debra Samuels