Crispy Tofu, Mushroom & Pesto Sandwich
- Serves: 1
- Difficulty: easy
This is a real contender for my favourite sandwich ever… The mix of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus, slices of soft avocado, handfuls of fresh rocket and slices of sautéed mushrooms, all snuggled between two pieces of crunchy toast is just a dream!
P.S, I know some people don’t like the idea of tofu, and I definitely was one of them, but as I’ve started thinking about including some veggie protein at each meal I’ve started playing around with it and I’m actually starting to love it. If you’re not sure about it then try this sandwich or my black rice and tofu salad on the app, I think one of the two, if not both, will convert you – they certainly converted me…
2 pieces of your favourite bread (I tend to use rye bread)
2 chestnut mushrooms, sliced
½ a creamy avocado
A handful of rocket
A few slices of tofu
1 tablespoon of my simple basil pesto
1 tablespoon of hummus
Salt and pepper
A pinch of chilli flakes
2 teaspoons of apple cider vinegar
2 teaspoons of tamari
Start by pressing your tofu slices between some kitchen paper to squeeze out any excess liquid. I like to pop a few books or a heavy saucepan on top and leave the tofu with some weight on it for 15 minutes while I prep everything else.
Heat a little olive oil in a frying pan then fry the tofu for about 5 minutes on each side. drizzle over the tamari and apple cider vinegar while it cooks. When the tofu is golden and crispy, remove from the pan and add the mushrooms, cooking for 5-6 minutes.
Toast your two slices of bread, and then you are ready to assemble your sandwich! Spread a thick layer of hummus over one piece of toast, followed by a thick layer of pesto. Sprinkle over rocket, then lay down the tofu slices. Slice your avocado and place it on top of the tofu then layer on the mushroom slices.
Sprinkle with salt and pepper then place the second piece of toast on top. Bite in an enjoy!