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    4 days ago by brownpapernutrition “Delicious in the scrimmis” (see video of beautiful Mia  @bondibubs  a couple of posts ago) actually apparently means “delicious and nutritious” ☺️ bless My delicious in the scrimmis bowl here is coconut yoghurt, peanut butter, banana, fresh pecans from my friend  @annabellehickson  farm , mango, granola, blueberries and hemp seeds. I’ve just run out of my homemade granola and may not get around to making my own today so would love to you know your faves in the comments below if you have any. I am packing a heap of groceries today to send to some families who have been
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Chilli smoky tofu sandwich with kimchi avocado and asian slaw

Quite the tastiest veggie sandwich I’ve created in a LONG TIME. With smoky, chilli sesame tofu, kimchi, avocado and asian slaw  on the new Macro Pumpkin Sweet Potato Bread from @woolworths_au    I feel like Spring is sambo season and this one in particular is ticking all the nutrition boxes – protein from tofu, healthy fats from avo, carbs from Macro Bread, fermented veggie from kimchi, extra hit of fibre, vitamins and minerals from slaw! You could absolutely vary these flavours to make it as you wish – Mexican, Medittaranean – you name it!



Serves 1

Dairy Free : Vegetarian

2 slices Macro Pumpkin Sweet Potato Bread

1/4 avocado, peeled and finely sliced 

1-2 tablespoons kimchi or sauerkraut

110g Macro Firm Tofu, sliced 1cm thick

1/4 teaspoon sesame oil

Spice blend:

1/4 teaspoon ground paprika

1 teaspoon sesame seeds

1/4 teaspoon smoky paprika

pinch sea salt and black pepper

Asian slaw:

1/2 cup (40g) red cabbage, finely sliced

1 small carrot (50g), shaved into ribbons

1 asian shallot, finely sliced

1 tablespoon mint, finely sliced

1/2 tablespoon lemon juice

1/4 teaspoon extra virgin olive oil

Mix together ingredients for spice blend on a plate, then coat tofu evenly in blend. Warm a fry pan on medium heat, add sesame oil and spread around the pan, add tofu and cook approximately 3 minutes each side. Toss ingredients for asian slaw together in a bowl and set aside. Once tofu is cooked, lay Macro Pumpkin Sweet Potato Bread out on a plate, spread kimchi or kraut over the base, followed by Smoky Chilli Tofu, asian slaw, avocado and the second slice of bread, slice in half and serve.


+ This is a partnered post with Woolworths Australia, all thoughts and opinions expressed are the authors own.



Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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