Monday, November 15, 2010

Pickapeppa Tofu Sandwiches

I'll admit that I usually skip over sandwich posts when I'm reading people's blogs, because as much as I like eating sandwiches, I don't really think I need a recipe for how to make one.  "Take good stuff, put said stuff between bread" pretty much does it for me.

So I guess what I'm saying is, if I were you, I wouldn't be reading this post.  But congratulations on being less of a snob than I am, because you're about to discover something amazing:

It's called pickapeppa sauce.  and has a strange and rather motley ingredient list: Tomatoes, onions, sugar, vinegar, mangoes, raisins, garlic, salt, peppers, thyme, and cloves.  It tastes a little like worchestershire sauce, only thick and a little sweet, and maybe kind of tropical (could be the mangoes, could be the picture of a parrot on the bottle).

It tastes pretty darn good just brushed on a slab of seared tofu and stuck between two slices of store bread, but why not go crazy and add sliced peppers, onions, and artichokes to the tofu, and serve it up on fresh chiabatta?  Run out to the garden for some butterhead lettuce to stick on there, too.  Now THAT'S a good sandwich.


  1. I love this sauce, but am sort of at a loss as to what to use it for. The first time I had it was when Aunt Sarah brought it to a family thing one time, dumped over a brick of cream cheese to dip crackers in. I'm not sure how decent vegan cream cheese is, but it might work.

  2. Hi Emily, Pickapeppa sauce on Tofutti cream cheese sounds pretty good...I would try that at my next dinner party, if I had dinner parties. The sauce is also really good brushed on a portabella mushroom and plopped on the grill.


Note: Only a member of this blog may post a comment.