BBQ Tofu, Kraut & Sprout Sandwich

Prep time: 10 minutes

Cooking time: 10 minutes


A delicious, bright and colourful plant powered sandwich!





I love a good plant powered sandwich and this one has it all!


Thick sourdough slices, spicy BBQ tofu, creamy smashed avocado, luscious vegan mayo, fresh rocket, thick organic tomato slices, fresh sprouts and my current favourite red cabbage and mustard kraut that can be used as both a quick pickle or fermented for longer as a sauerkraut.


It's the perfect plant powered lunch to pack for work or prepare in advance for a home office lunch. Quick, easy, delicious and nutritious!


DID YOU KNOW?

Purple cabbage has some wonderful nutritional benefits including being beneficial for strengthening bones and heart health. It's packed with nutrients, is a good source of fibre and loaded with vitamins too. It also improves gut health, especially when fermented and is such a versatile pickle to add to Buddha bowls, sandwiches, stir fries, salads, soups, wraps, breakfast bowls and all things potato. Plus you can eat it straight out the jar (use a clean fork)!


I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.


Let’s make it ☺


Ingredients

  • Bread of choice, I used sourdough

  • BBQ tofu (olive oil, lemon juice and Nomu BBQ rub or make your own refined sugar free spice mix with a combo of Nomu spices: smoked paprika, coriander, cumin, mustard, garlic powder, onion powder, salt and pepper)

  • Red cabbage mustard kraut

  • Avo smash (avocado, lemon juice, salt and pepper)

  • Sprouts of choice, I used a mix of alfalfa, onion and beetroot

  • Thick tomato slices

  • Vegan mayo

  • Fresh rocket leaves


Method

1. Mix the marinade together for the tofu and allow to marinade for 10-15 minutes. Even better if you do this overnight. Airfry for 6-8 minutes on 200C / alternatively bake or pan fry tofu also works well.

2. Place the fresh rocket leaves onto a slice of sourdough and top with the avo smash, BBQ tofu, tomato slices, mayo, red cabbage mustard kraut and sprouts. Finish with a generous squeeze of fresh lemon juice, a crack of salt and pepper and top with the final slice of sourdough. Enjoy in the sunshine!

 






Recipe and styling by Mira Weiner

Photography by Mark Chipps

 

With love,

Mira

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