Courtesy of Candice Kumai

MAKES: 16 BITES

READY IN: 30 MINUTES

INGREDIENTS

MARINADE

• 1 tablespoon tomato paste
• 3/4 cup reduced-sodium Tamari soy sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika

TOFU (YOU MAY ALSO USE REGULAR SAVORY TOFU, IF YOU DO NOT HAVE AN AT-HOME SMOKER:)
 

• 1 block firm tofu, preferably organic, halved
• 1 1/2–2 tablespoons hickory or cedar wood chips

EDAMAME HUMMUS

• 2 cups shelled edamame
• 1 tablespoon tahini paste
• 1 tablespoon reduced-sodium Tamari soy sauce
• 1 tablespoon lemon juice
• 8 toasted slices whole wheat bread

DIRECTIONS

TO MAKE THE MARINADE

In a large bowl, combine all ingredients for the marinade.

TO MAKE THE TOFU

Wrap the tofu in paper towels and press firmly to remove excess moisture. Place the tofu in the marinade bowl, ensuring that it is completely submerged. Marinate for at least 3 hours, or overnight.

Remove the tofu from the marinade and slice each half in half, creating quarters of tofu.

Assemble a stove top smoker according to the manufacturer’s directions. Place the wood chips in the base of the smoker. Arrange the tofu on a rack and smoke it over medium heat for 1 hour. Set aside to cool.

TO MAKE THE HUMMUS

Meanwhile, combine all the hummus ingredients in a food processor and blend until smooth.

TO ASSEMBLE THE BITES

Slice the smoked tofu into approximately 1- to 11⁄2-inch pieces. Spread 1 tablespoon of edamame hummus on each slice of bread. Lay 2 slices of tofu on 4 slices of the bread, and cover with the remaining 4 slices.

Cut the sandwiches into quarters, using a serrated knife to trim off the crusts, if desired.