Mile High Tofu and Loaded Veggie Sandwich

This simple but hearty throw together sandwich is the perfect choice for a quick lunch or an easy dinner!  It’s healthy and satisfying, and all you need is some good, bakery style bread, an assortment of veggies and some dijon mustard.

This sandwich is stacked with a colourful assortment of vegetables – starting with a generous slather of creamy mashed avocado, and then piled with shredded beets, carrots, cucumber, sweet red onions, tomato, spinach, roasted sweet potato fries and parsley- And two thick slices of smoky, crispy-on-the-outside-tender-on-the-inside tofu.

All this is squished together between a whole grain bun to make a delicious mixture of cold, warm, crispy, tender, sweet and spicy textures and flavours. And the sweet potato fries add some warm fall flavour and pair perfectly with smoky tofu and a spicy dijon mustard

 

        

Smoked Tofu and Loaded Veggie Sandwich

Makes 2 sandwiches

• 2 whole grain buns
• 1 avocado, mashed
• 1/2 cup shredded or peeled beet root
• 1 medium sized carrot, shredded or peeled into thin slices
• 1/4 of a large cucumber, cut or peeled into thin slices
• 1/2 of a small red onion, sliced
• 1 tomato, cut into  thin slices
• handful of spinach leaves (3 or 4 for each sandwich)
• 1 sweet potato + a splash of olive oil
• handful of parsley, chopped
• 4 slices of thickly sliced smoked tofu (or plain)
• 2 tbsp dijon mustard

Directions

1. Cut your sweet potato into thin, french fry style slices. Toss in a bowl with a splash of olive oil and salt if desired and bake at 450 F for 20-25 minutes or until the potatoes start to turn brown and the edges puff up a little.
2. Heat 1 tbsp of olive oil in a small frying pan over medium heat and fry your tofu for 5 minutes on each side
3. Using the back of a fork, mash your avocado in a bowl and spread on the bottom half of each bun
4. Spread 1 tbsp of dijon mustard on the top half of each bun
5. Add all of the veggies, tofu and 5 or 6 sweet potato fries on top of the avocado. Add the top half of the bun and squish together
6. Serve the rest of the sweet potato fries on the side

Red Cabbage Wraps

There are so many things to love about summer; long warm days, going to the beach, sitting by the lake, hiking, gardening, road-trips, farmers markets and the food… I love summer food! After a winter full of warm, rich and heavy food it’s so nice to have simple and refreshing summer meals. These cabbage wraps are definitely my go-to summer lunch. They are super easy to make, delicious, and you can fill them with anything you’ve got in the fridge!

I tend to use different ingredients each time I make these, but this is one of my favourite combinations so far. Filled with mashed avocado, brown rice, smoked tofu and a soy yogurt and mustard sauce they are so light and refreshing for a summer lunch!

Ingredients 

Wrap and Filling

• Red cabbage leaf
• Half an avocado
• Handful of chopped red onions
• 1/2 cup chopped parsley
• 1 small carrot (grated)
• 1 chopped tomato
• 1/3 cup cooked brown rice
• 3 or 4 thinly sliced pieces of smoked tofu

Yogurt Mustard Sauce

• 1/2 cup soy yogurt
• 1/2-1 tbsp of dijon mustard (or add more to taste)
• freshly ground black pepper
• 1 tbsp nutritional yeast (optional but it’s very good!)

One of the best parts about this recipe is that it is so easy to modify so that you can work with whatever you have on hand. There are so many different ways that you can make this!  It’s great with tempeh or seitan instead of tofu, or just with vegetables.

Other filling ideas

• fried or raw mushrooms
• kidney beans or chick peas
• chopped red peppers
• cucumber
• sun dried tomatoes
• basil or any other herbs
• arugula
• and if you don’t have the ingredients to make the sauce, it’s great just with plain mustard, soy sauce, hummus, or tahini!

Directions

1. Mix all the ingredients for the yogurt sauce in a small dish or mug.
2. Carefully take off the outermost leaf of the red cabbage and wash it well. They usually come off quite easily and it’s OK if they rip a little.
3. Cut up the avocado and mash it on the bottom of the leaf. Then spread half of the sauce over it.
4. Add the brown rice and all of the other vegetables (I like to put the rice on right after the sauce and avocado so that it ‘sticks’ a little and doesn’t fall out as easily)
5. Top with the remaining sauce. Roll or fold the cabbage to the best of your ability and enjoy!!