Easy recipe for tofu sandwich with cucumber salad and sautéed vegetables
INGREDIENTS
CUCUMBER SALAD
2 cucumbers, sliced
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon lime juice
ROASTED TOFU
200 grams Tofu
1/4 teaspoon salt
1 tablespoon peri peri seasoning
1 teaspoon olive oil
SAUTÉED VEGGIES
1 teaspoon olive oil
1/4 cup onions, finely chopped
1/4 cup tomatoes, deseeded, finely chopped
1/4 cup capsicum finely chopped
1/4 teaspoon salt
1/4 teaspoon red chilli flakes
TOASTING BREAD
3 teaspoon butter, divided
1 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoon coriander leaves, finely chopped
3 multi grain buns
Mayonnaise for making sandwiches
INSTRUCTIONS
CUCUMBER SALAD
Slice the cucumbers and add it to a bowl. Add in the salt, sugar and the lime juice. Mix well to combine. Set aside while you get the other prep ready.
ROASTED TOFU
Slice the Tofu and add in the peri peri seasoning and the salt. Mix well to combine. Marinate for a few minutes.
Add a teaspoon of oil in a pan and in the marinated tofu slices. Cook for a minute on each side. Remove and set aside on a bowl.
SAUTÉED VEGGIES
In the same pan, add in the oil and the veggies – onion, tomatoes and capsicum. Add in the salt and the red chilli flakes. Cook for a couple of minutes. Remove and set aside on a plate to cool.
TOASTING BREAD
In the same pan, add in a little unsalted butter. Sprinkle turmeric powder, red chilli powder and coriander leaves. Mix well. Toast the buns on a low flame until slightly golden.
ASSEMBLY:
Apply Mayo on one slice of the bun. Line with cucumber salad. Top with the sautéed veggies and roasted tofu. Top with the bun and serve immediately.
Fork & Beans 