Tofu/Veggie Sandwich (Lactose intollerant frendly)

• 2 slice rasin bread
• 2 slice Melissa's extra firm tofu
• 1 Napa Cabbage Leaf
• 1 tbsp RealLemon Juice
• 1 tsp Earthbalance extra virgin olive oil vegan butter

1. Tofu prep: Slice tofu and press for 45 minutes (to get the excess water out).
2. Heat pan.
3. Add Earthbalance butter to pan.
4. Add tofu slices and RealLemon Juice (to marinate it in as it cooks, instead of marinating for hours).
5. Cook both sides until lightly brown.
6. When cooked, remove from heat.
7. *if cooking more then one pan of Tofu, then repeat step 2.
8. *
9. Slice up tomato, and napa cabbage.
10. Set aside
11. On the bread, start stacking the tofu, tomato, basil, pickles, parmesan topping, and napa cabbage leaf in any way you like :D.. and put the other bread slice on the top.

bread, cabbage, reallemon juice, extra virgin olive oil vegan

Taken from cookpad.com/us/recipes/339382-tofuveggie-sandwich-lactose-intollerant-frendly (may not work)