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!
SMOKY CHILLI TOFU, KIMCHI, AVO SANDWICH WITH ASIAN SLAW ON PUMPKIN SWEET POTATO BREAD
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
1/4 teaspoon ground paprika
1 teaspoon sesame seeds
1/4 teaspoon smoky paprika
pinch sea salt and black pepper
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.