Pack this crisp sandwich with a lovely tang for lunch today! The healthy refreshing carrots and crunchy red cabbage are perfect complements to the crisp marinated tofu. Not only is it very easy to make, but it also keeps well in the refrigerator. You can prepare the salad the night before and assemble the sandwich in the morning. You can also eat any of the leftovers as a side dish.
Prep Time: 20 mins
Cook Time: 10 mins
1 block of firm tofu
6 slices of wheat bread
1 cup carrot(shredded)
1 small red cabbage(shredded)
1 cup spinach(or lettuce)
for marinating tofu:
1 tbsp agave syrup
2 tbsp soy sauce
3 tbsp olive oil(use 1 1/2 tbsp for each)
3 tbsp Dijon mustard(use 1 1/2 tbsp for each)
3 tbsp lemon juice(use 1 1/2 tbsp for each)
1 tbsp agave syrup(use 1/2 tbsp for each)
salt & pepper
First, start by pressing tofu for however long it takes to prepare the veggies.
While pressing tofu, shred the carrot and red cabbage as thinly as possible. The thinner the veggies, the better it will marinate when seasoning.
Remove the pressed tofu, slice, and marinate with soy sauce and agave syrup.
In a separate bowl, put in the shredded carrot and all of the seasoning ingredients and mix well. Set aside.
In a separate bowl, put in red cabbage and all of the seasoning ingredients and mix well. Set aside.
On a large pan, drizzle olive oil and fry the tofu until golden crisp.
Assemble spinach, carrot salad, tofu, tomato, red cabbage and spinach into a sandwich with the bread.