TOFU-EGG SANDWICH WITH SAUERKRAUT AND TOMATOES
This luxurious sandwich is the ultimate meat-free brunch dish, with a rich egg-like fried tofu, tangy sauerkraut and sun-kissed tomatoes, brought together by pickles chilies on a fried sourdough toast. The trick is to fry the tofu on a medium heat for a longer period.
cooks in
30 minutes + overnight
difficulty
medium
serves
4 persons
fibers
These are very important for your gut flora!
PROTEIN
Building blocks for muscles and other cells in your body.
vitamin c
Powerful antioxidant! Helps iron absorption.
ingredients
The tofu:
- 400 g firm tofu
- 2 tsp onion powder
- 2 cloves garlic (grated or pressed)
- 3 tsp tumeric (ground)
- 3 tbsp apple cider vinegar
- ½ dl cold water
- Salt
- Black pepper
- Oil for frying
- Sauerkraut (to taste)
- 2 round tomatoes
- ½ green and red chili each
- 1 tbsp Louisiana hot sauce
- Vegan fraiche
instructions
- Drain the tofu and gently press exess moisture from it using the palm of your hands.
- Cut the tofu into quarters (we sliced ours lengtways once and across once).
- Put the tofu in a container with a lid, or a zip lock bag, with all the spices and water.
- Put away in the fridge for at least 4 hours, preferrably over night.
- Once marinated properly, heat a pan on medium heat. Once warm, pour in oil for frying – we used cold pressed rapeseed oil.
- Fry the tofu (including the marinade) on each side on a medium heat for approximately 10 minutes per side, until crisp and golden on the surface.
- Chop the chilies and mix with the hot sauce. Slice the tomatoes.
- Remove the tofu from the pan and allow to rest on a plate.
- Cut 4 slices of bread and fry quickly in the frying pan until golden and crisp.
- Build the sandwich with sauerkraut spread on the base, layer with tomatoes and put the tofu on top.
- Finish off with a tablespoon of vegan fraiche each, and sprinkle the chilies on top. Grind some additional black peppar just to give the dish that final touch.
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