Tomato and Spicy Almond Butter, Apricot Glazed Tofu, and Coriander Oil Vegan Sandwich in Rye Bread with Sprouts (Vegan Spread and Gluten Free Sandwich fillings)

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This sandwich is the perfect brunch…out with the boring cucumber sandwiches and in with the indulgent tofu sandwich which is bursting with flavour and is made for finger licking…yep, because it really is that good!


Preparation time: 4o minutes (including cooking time)


Ingredients (Serves 3):

  • 6 slices Rye Bread
  • 3 tbsp Olive Oil
  • Rock Salt
  • 1 cup Sprouts (e.g. alfalfa, radish or broccoli sprouts)
  • Tofu:
    • 250g Organic Firm Tofu (my preferred brand is Dragonfly Gluten Free Organic Natural Tofu)
    • 3 Fresh Apricots (stones removed)
    • 1 1/2 tbsp Dried Ancho Chilli Flakes (available in most supermarkets, including Sainsbury’s)
    • Salt to taste
  • Tomato and Spicy Almond Butter:
    • 150g Flaked Roasted Almonds
    • 1 Beef Tomato
    • 6 Cherry Tomatoes (buy them on the vine if possible)
    • 7 Green Chillies
    • 1 tbsp Extra Virgin Olive Oil (Palestinian Olive Oil is my favourite)
    • 1 Garlic Clove
    • Salt to taste
  • Coriander Oil:
    • 1 cup Fresh Coriander
    • 1/4 cup Olive Oil
    • 1 tsp Sumac (available in most supermarkets)
    • Salt to taste

Method:

  1. Preheat the oven to 200 degrees celsius
  2. Drain the tofu block from it’s water and wrap in paper kitchen towels to get rid of retained water
  3. In a blender, mix the apricots, ancho chillies and salt until a puree is formed
  4. Rub the tofu in the puree and set onto a non-stick oven tray and place in the oven for 30 minutes (during the last 15 minutes turn the grill on)
  5. Place all the ingredients for the tomato and almond butter into a blender and mix until a thick humus-like texture is achieved and set aside in a bowl
  6. In the blender, mix all the ingredients for the coriander oil until the coriander is pureed and the oil is well mixed in
  7. Heat up a griddle pan (or a normal frying pan) and drizzle half a tbsp of olive oil on one side of each slice of bread and a pinch of rock salt
  8. Place the bread slices in to the hot pan oil-side down for two to three minutes (or until the bread browns and griddle marks appear)
  9. Remove the tofu from the oven and slice into 6 pieces
  10. Once the bread is done, spread each slice on one side with a layer of our almond-tomato butter (i like to be generous with this part)
  11. Add a few drops of Coriander onto three of the slices, and then top each with two slices of the tofu and a few more drops of coriander oil
  12. Add a handful of sprouts to each of the three topped slices of bread and then top each sandwich with the second slices of bread
  13. Ready to eat….remember to finger lick and enjoy my Little Peas!
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One thought on “Tomato and Spicy Almond Butter, Apricot Glazed Tofu, and Coriander Oil Vegan Sandwich in Rye Bread with Sprouts (Vegan Spread and Gluten Free Sandwich fillings)

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