Bachelor Tofu Sandwiches

This is from another cookbook by Deborah Madison (my favorite) called "This Can't Be Tofu!" Now before you laugh or run away, I made this for Brad, and he said it was "awesome" and one of his new favorite meals. It is so good, you have to try it at least once. (And it's super easy and fast.)

1 carton firm tofu

2 t. olive oil

2 to 3 T. Worcestershire sauce or A-1 Sauce

Salt and freshly ground black pepper

1 large red or yellow onion, cut into 1/4-inch slices

4 big mushrooms (I use 8), sliced as thick as the onions

8 slices bread (use good, hearty, whole grain bread if you have it)

Mustard and horseradish (I use mayo since I don't have any horseradish)

1. Slice the tofu crosswise into 8 pieces, slightly less than 1/2 inch thinck. Set them on paper towels and blot. Don't worry about the tofu getting really dry. It will dry as it cooks.

2. Heat a large cast-iron skillet. Brush with 2 teaspoons of the oil and add the tofu. Cook over medium-high heat until golden, about 6 minutes on each side. Douse with the Worcestershire sauce and turn the tofu once. Continue frying until the sauce is absorbed and the tofu is laced with a fine glaze. Turn off the heat and season well with salt and plenty of pepper.

3. While the tofu is cooking, place a 10-inch skillet over high heat and add 1 T. oil. Add the onion and mushrooms. Saute until seared and nicely browned, 5 to 7 minutes. Season with salt and pepper.

4. Toast the bread or not, as you wish. (I like to butter one side of the bread, brown it in the tofu pan after the tofu is finished. Then, put the grilled side of the bread on the inside of the sandwich.) Cover with mustard and horseradish (fresh tomatoes and mayonnaise would be good here as well), add the tofu slices, top with the onions and mushrooms, close, press and dig in.