So, now you have some Thai basil leftover from the previous recipe, right? And maybe you also picked up a package of smoked tofu at the Asian grocery store, and you’re like, “What am I gonna do with this anyway?” right?

Smoked tofu, by the way, totally rules. The package was on the floor next to the fridge as I put groceries away, when I was suddenly distracted by my ringing phone (or maybe it was a shiny object, I can’t seem to remember). When I came back I found Marley licking the package. I swatted him away, rinsed the kitty saliva from the plastic and stuck it in the fridge. I came downstairs about an hour later to find him licking the spot on the tile where the tofu had been. Of course, as you can tell, there is not very much that Marley won’t eat:

He’s not a kitty who misses many meals.

So anyway, it was Sunday afternoon, I had this basil, tofu, and a hungry manfriend—and thus, it was sandwich time.

You will need:
olive oil
1 clove garlic, minced (there are very few recipes on here that don’t include garlic. If you don’t like garlic, you can just go away.)
Half a package of smoked tofu, cut into strips the size of your index finger
1 large whole wheat pita, halved
Spinach, chopped
Red cabbage, chopped
Thai basil leaves, whole
Sesame seeds (optional)
Peanut Sauce (recipe below)

To make the Peanut Sauce, you will need:
2 TBS peanut butter
1 TBS soy sauce
1 tsp brown sugar
Squeeze of lime juice to taste
water to thin to desired consistency

Start by heating the oil in a skillet. Add the garlic and cook 1 minute, taking care not to burn. We really just want to warm the tofu and add a little garlic flava, so this part will be quick. Drop the tofu in the pan and cook a minute or two on each side, just to heat through. Remove from heat.

To assemble, carefully open the pocket of your pita and stuff half the tofu inside. Please also ignore my grody bass playin’ fingers with short nails and no use for polish:

Smear with half the peanut sauce:

Sprinkle with sesame seeds if you’re into that:

Add some spinach and cabbage for crunchiness:

Poke some basil leaves in there:

NOM NOM NOM!

P.S.
While I’ve already apologized for abandoning this blog during the semester, it was apparently worth it. I got a 4.0!