This vegan sourdough sandwich combines spiced tofu, sauerkraut, sprouts, and hummus in a quick lunch. It is high in protein and fiber and works well for meal prep.
Ingredients
- 300 g extra-firm tofu
- 1 tbsp extra virgin olive oil
- ½ tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garlic powder
- 2 spring onions finely chopped
- 3 tbsp soy yoghurt
- Juice of ½ lemon
- 8 twists of black pepper
- 3 tbsp nutritional yeast
- 4 slices of wholegrain sourdough
- 4 tbsp sauerkraut I use pink smoky sauerkraut
- 4 tbsp alfalfa sprouts
- 2 tbsp hummus
Instructions
- To prep the tofu, wrap it in a clean tea towel and give it a squeeze to drain off any excess water. Grate it all, then fry in a non-stick pan on a medium heat with the olive oil and salt for 5 minutes. Add the spices and garlic powder, stir well and fry for a further 3 minutes. Remove from the heat and transfer the tofu to a mixing bowl.
- Add the spring onions, yoghurt, lemon juice, black pepper and nutritional yeast. Stir well and season to taste.
- Toast one side of each slice of bread and layer the tofu mixture over the untoasted side of 2 slices. Add the sauerkraut and sprouts on top.
- Spread hummus over the untoasted sides of the remaining 2 slices of sourdough. Sandwich together and cut down the middle. Enjoy!