Long, long ago, before I started blogging (god, has it really been almost 3 years?!) and before my cookbook had it's Southern theme, I invented a little sammich I like to call Power Protein Pockets:
At the time, I knew I wanted to write a cookbook, and though I'm primarily a soul/Southern cook, I hadn't yet realized that I should go with that theme. This sandwich is admittedly more California than Tennessee, but it's so, so tasty that I feel like I must include it in my book.
The premise is simple — baked tofu (marinated in a special mix of tasties, recipe is in the book), avocado, homemade mung bean sprouts, and a little sauce I like to call Dreamy Tahini Sauce. All served inside a whole wheat pita pocket.
The combination of flavors in both the baked tofu and the tahini sauce make this sandwich special. I can't tell you what's in the marinade or sauce before my book comes out because then I'd have to kill you. And that's not very vegan.