Quick protein sandwich
Tillredning
Cut the tofu into 2-cm-thick slices and fry on both sides in olive oil in a non-stick frying pan until crispy and golden brown. In the meantime, mix the ingredients for the glaze well. As soon as the tofu is nice and crispy, remove the frying pan from the cooktop, deglaze with the glaze and allow the liquid to reduce a little with the residual heat in the frying pan. Slice the tomatoes. Remove the tofu from the frying pan. Dip the bread slices in the marinade in the hot frying pan. Then fry the bread a little, remove from the frying pan and spread a tablespoon of hummus on each slice. Place tofu, salad, herbs and tomato slices on four of the slices of bread, season with a little fresh pepper and top with another slice of bread.
Recipe creation: Sebastian Copien
Serves 4
- 800 g white tofu
- olive oil
- 8 slices of bread for toasting/wholemeal bread
- 2 tomatoes, sliced
- 8 tbsp hummus
- 4 handfuls of salad of your choice (e.g. rocket, baby leaf, lamb’s lettuce, leaf lettuce)
- ground pepper
- 10 mint and 10 basil leaves
For the glaze
- 8 tbsp olive oil
- 200 ml orange juice
- 200 ml tamari
- 75 ml lemon juice
- 8 tbsp tomato purée
- 2 tbsp maple or date syrup
