This recipe mimics the conventional egg sandwich with the use of kala namak aka black salt. Great for packed lunches and picnics.
Course Lunch
Cuisine Asian
Keyword High-Protein, Nut Free
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2
Ingredients
4slicesof sourdough bread
200gm firm tofu
3tbspcoconut yogurt
½red bell peppercut into julienne
½red onionfinely diced
½green chilies+/-, finely chopped
1carrotuse vegetable peeler to make ribbons
1cucumberuse vegetable peeler to make ribbons
¼cupchopped parsley or cilantro
1cupof arugula leavesbaby or mature ones
1tspheapedmiso paste
¼tspturmeric
½tspcurry powder
½tspkala namakfor the eggy taste
6-8beetroot slices from a can
½wedge of lemonjuice
Instructions
Caramelise onion with a pinch of salt and a dash of oil in a frying pan.
Crumble tofu in a bowl. Add caramelised onion, curry powder, turmeric, kala namak, miso paste and coconut yogurt. Mix until well combined.
Mix in the chopped parsley or coriander and lemon juice.
On a slice of bread, layer arugula, carrots ribbons, cucumber ribbons, beetroots slices and curried tofu. Finish with another slice of bread.
Cut the sandwich and serve.
Best ever sandwich!
Notes
1. Use flat bread to make it as a wrap instead if the conventional sandwich. Sourdough is a great for sandwiched.2. Use sea salt instead of kala namak if the eggy flavour is not desired.3. Toasting the sandwich is perfectly fine.4. Coconut yogurt can be substituted with vegan mayo.5. Use any salad greens and other vegetables as preferred.6. Tofu mix can be made ahead of time and used for up to 4 days. In fact, the flavours develop overnight.