What I Ate This Week | More Grilled Tofu Sandwiches!

When I find a food I like, I usually make some variation of that food over and over again until I move onto the next thing. And right now, I’m fixating on tofu sandwiches. I could have them for breakfast, lunch, and dinner. They are so easy to do and they’re a great way to make tofu more palatable to people who are picky about it (like me).

Here’s what I ate this week:

Grilled Tofu Sandwiches with Stout Sriracha Beer Barbecue Sauce Grilled Tofu Sandwiches with Stout Sriracha Beer Barbecue Sauce // I had been wanting to make this sauce ever since I first saw it on The Beeroness a few weeks ago. How is it possible for a barbecue sauce to be so rich in flavor? I don’t know! How in the world does sriracha work well with stout? I have no idea, but it does! Best barbecue sauce ever.

Grilled Corn, Mint & Scallion Salad Grilled Corn, Mint & Scallion Salad // I’m obsessed with eating as much corn as I possibly can before it’s out of season. Mint is not an herb I would think to pair with corn, but this salad was really tasty. And easy too!

Cajun Roasted Cauliflower Steaks Cajun Roasted Cauliflower Steaks // We make roasted cauliflower all the time, but I’ve never tried doing this steak thing. It’s harder than it looks! Mine kind of crumbled to pieces and I only got 2 1/2 actual steaks, but looks aside, this recipe is definitely one I’ll be making again. I know I’ve said this before, but if you think you don’t like cauliflower, try it roasted. Seriously.

Pesto-Stuffed Little Finger Eggplant Pesto-Stuffed Little Finger Eggplant // These look hideous, I know. I almost didn’t include them in this post. But they were so good! I used Skinnytaste’s Skinny Basil Pesto as the stuffing and roasted them at 400 degrees for about 20 minutes. (Oh, and have you noticed all the photos I take on baking sheets? Those are the days when I’m tired and hungry and just want to slop our food onto cheap melamine plates and eat. Sorry!)

Rosemary Parmesan Polenta Fries Rosemary Parmesan Polenta Fries // I couldn’t find the fun quinoa polenta that the original recipe calls for, but regular polenta works well too, even if it does have a little bit less nutritional value. I’ve never baked polenta for such a long time, so I was a little bit worried about it burning, but it didn’t. The fries had a wonderfully crispy exterior and they were delicious both with and without the topping.


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    • Kiersten says

      They are gooood! And only 220 calories per serving, which is pretty reasonable. I just switched from WW to counting calories…

      Hope you have a great weekend too!

  1. jamie says

    I just made the stout sriracha bbq sauce last week and I agree it it amazing! I also love cauliflower steaks. I am excited to try the polenta fries because I had some really good ones at a restaurant last week. They were served with truffle creme freche. I think it was just creme freche with truffle oil. Soo good!

    • Kiersten says

      Okay, I love truffle fries and I love polenta with truffle oil, so truffle oil on polenta fries sounds AWESOME! I might have to try this really soon too…

    • Kiersten says

      I want to have polenta fries all the time now! ๐Ÿ˜€ I love polenta any way I can get it, but fries are definitely my favorite thing to do with it after making this recipe.

    • Kiersten says

      No, it’s really not! Actually, I think cutting it that way took me less time than breaking up the florets by hand, which is what I usually do. ๐Ÿ™‚

    • Kiersten says

      You need to bottle that stuff! For real. I couldn’t believe how freaking fantastic that was. I mean, I knew it would be with the sriracha & stout, but it was even better than I imagined.

  2. says

    Those finger eggplants are lipsmacking! I would love that tofu sandwich now for the dinner!

  3. says

    Wanna come be my cook? ๐Ÿ˜› I really want to try a grilled tofu sandwich, it sounds good! &I’ll have to keep an eye out for that BBQ sauce, my fiancee LOVES BBQ sauce. ๐Ÿ™‚

  4. says

    Another great round of recipes! I can eat cauliflower absolutely any way; but roasted is my favorite. Seriously, that whole roasting process just does something amazing to veggies and to cauliflower in particular. I tried cutting my cauliflower like that awhile back at the suggestion of Chef Son-in-Law and I had measured success with it. It was nice and tasty and gave a lot of surface area to get that yummy “brownness” that I adore; but it was definitely crumbly. are definitely right….harder than it looks! I used za’atar on mine and loved it….but being a Louisiana girl, your Cajun seasoning looks especially appealing!

    • Kiersten says

      Ha! Believe it or not, I’m picky about tofu too. I need it to be paired with strong flavors and it has to be cooked right or I won’t eat it.

    • Kiersten says

      I don’t like the consistency of tofu sometimes either. But if you grill it, it kind of gets chewy and it’s not so mushy and soft. Then it’s better!

  5. says

    love everything! that sauce yumm.. and how fun are those eggplants!

  6. says

    What do you mean, “hideous?” I want some!! I don’t know if I didn’t water my eggplant plants enough or what, but I don’t see any eggplant growing. And yours have such a beautiful shiny burnished look when cooked. I feel you on the eating corn all summer thing!

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