Rollover Dinner 2: Smoky Tofu, Zucchini, and Zesty Ranch Club Sandwiches

published Aug 22, 2020
Rollover Dinners
Smoky Tofu, Zucchini, and Zesty Ranch Club Sandwiches

Smoky tofu gets grilled until charred and crispy, then layered onto toasted wheat bread, stacked with fresh lettuce and tomatoes, and finished with a zesty ranch dressing.

Serves4

Prep20 minutes

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Credit: Meghan Splawn

Welcome to Rollover Dinnersa new monthly series to help you make smart use of leftovers. This week, we’re using leftovers from this grilled tofu salad to make smoky tofu sandwiches. Read the intro post here.

Sandwiches are one of our summer survival meals. They require no cooking, are easy to customize, and are wholly satisfying as a meal. A little bit of meal prep (that doubles as dinner) early in the week makes these particular sandwiches a knockout. Smoky tofu gets grilled until charred and crispy, then layered onto toasted wheat bread, stacked with fresh lettuce and tomatoes, and finished with a zesty ranch dressing you’ll want to put on everything.

Credit: Meghan Splawn

A Vegetarian Spin on a Classic BLT

I love a good BLT, and this tofu take is certainly inspired by the most ubiquitous sandwich of summer, but it requires zero cooking after you’ve prepped this BBQ tofu salad. Even toasting the bread is optional! A two-ingredient chipotle ranch really makes this whole sandwich, but feel free to grab your favorite store-bought dressing instead. As for the tofu, if you haven’t prepped it ahead, you can also grab smoked tofu in many grocery stores. My favorite version is made by SoyBoy and has a smoky flavor without tasting artificial.

Smoky Tofu, Zucchini, and Zesty Ranch Club Sandwiches

Smoky tofu gets grilled until charred and crispy, then layered onto toasted wheat bread, stacked with fresh lettuce and tomatoes, and finished with a zesty ranch dressing.

Prep time 20 minutes

Serves 4

Nutritional Info

Ingredients

  • 1/2 cup

    ranch dressing

  • 1

    canned chipotle in adobo sauce

  • 1

    large tomato or 2 medium tomatoes

  • 4 leaves

    romaine lettuce

  • 6 to 8 slices

    Smoky Grilled Tofu (about 10 ounces)

  • 8 slices

    grilled zucchini

  • 8 slices

    hearty wheat sandwich bread, toasted if desired

Instructions

  1. Place 1/2 cup ranch dressing and 1 chipotle in adobo in a blender and blend until smooth.

  2. Slice 1 large or 2 medium tomatoes crosswise with a serrated knife into 1/3-inch thick slices. Rinse and pat dry 4 romaine lettuce leaves.

  3. Place 4 of the sandwich bread slices on a work surface. Spread 2 tablespoons chipotle ranch on each slice. Top each with a slice of tomato a romaine lettuce leaf, tearing the lettuce as needed to fit. Divide the tofu and zucchini over the tomatoes, tearing them in half as needed to fit in a single layer. Close each sandwich the remaining 4 bread slices.

Recipe Notes

Storage: Leftover chipotle ranch can be refrigerated in an airtight container for up to 1 week.

Credit: Kitchn