Take meatless Monday to the next level with this scrumptious tofu sandwich, filled with cucumber rounds, spinach leaves, grated beetroot and creamy guacamole.
Preparing the Peanut-Sauce Marinated Tofu
Drain the tofu. Then use a clean kitchen towel to soak up the excess liquid, and pat it dry.
Cut the tofu block into thin slabs: 3-4 mm thick. You should end up with about 35 tofu slabs.
Prepare the tofu marinade by combining peanut butter, soy sauce, water, garlic, and Sriracha hot sauce in a medium bowl.
Add more water to achieve the desired consistency - the marinate should be somewhat runny.
Add the tofu slabs to the tofu marinade, place the lid and shake the container gently to coat the pieces. Marinate for 30 minutes.
Fry the tofu in three batches — Fry tofu slabs in 1 tsp of oil for 5 minutes, on medium/high heat, until golden brown.
Use tongs to turn the slices. Once done, remove them from the pan and repeat the process with the remaining batches of tofu.
Assembling the sandwich
Slather a thick layer of guacamole on two slices of bread. Then, arrange six cucumber rounds on one of the bread slices
Next, pile on one portion of the tofu slabs - about 12 slabs - in two layers.
Finally, top with a third cup of spinach leaves and a third of the grated beetroot.
Excellent source of fibre
Excellent source of vitamin A
Excellent of calcium
Excellent source of iron