If you've never had fruit as the major attraction in a sandwich then get ready for a treat! This goes way beyond banana slices and peanut butter on bread. Summer fruits - strawberries, raspberries, blueberries, mango, plums, peaches and any others you can think of meet up with the tanginess of ginger, lemon juice, and a few red pepper flakes for a flavor that will surprise and delight your taste buds! I use tofu here because I love the soft texture that absorbs not only the ginger and garlic it is sautéed in but also the juice from the fruit salsa. However, if you are unable to eat soy you could try it with some sliced hearts of palm. The fruit salsa can also be used as a dip for chips or as a topping for toast.
Summer Fruit Salsa Sandwich
For the salsa:
4 plums or peaches/nectarines, cut in chunks
1 mango, peeled and cut in chunks
1 cup raspberries
1/2 cup blueberries
1 teaspoon minced ginger
1/2 tablespoon maple syrup
1 tablespoon lemon juice
pinch of red pepper flakes
pinch of salt, optional
For the sandwich:
1 tablespoon low-sodium tamari or soy sauce
1 14 oz block extra firm tofu, drained and patted dry
1 tablespoon minced fresh ginger (about a one inch piece, peeled)
2 garlic cloves, peeled and minced
8 slices whole grain bread
Place plums and mango in the bowl of a food processor. Pule 8 or 10 times just to a "salsa" consistency. Pour into a bowl and add the raspberries and blueberries, ginger, maple syrup, lemon juice, and red pepper flakes. Stir to combine.
Slice tofu width-wise into 1/4 inch slabs. Sprinkle the tamari (or soy sauce) in the pan and add the tofu slabs. Distribute the ginger and garlic over the slabs. Cook about 3 minutes then flip and cook 3 more minutes.
Divide the tofu slices on 4 of the whole grain bread slices. Top each with about 2 tablespoons of the fruit salsa. Place the other 4 slices of bread on top and cut as desired. Serving Suggestion: This sandwich pairs well with Kale Slaw.
The leftover fruit salsa is great on toast, as a dip with corn chips, or just by itself!