Vegetarian Sandwich with Cashew Ricotta, Spicy Tofu and Nectarines
As I do every summer, I’ve come up with some new sandwich recipes, and this one is incredible! The combination of flavours and textures is incredible. I love this vegetarian sandwich recipe!
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- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Servings: 4
Ingredients
Spicy Tofu with Lemon and Maple
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) sambal oelek or other hot sauce to taste
- 2 teaspoons (10 ml) maple syrup
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) paprika
- 1/4 teaspoon (1.25 ml) garlic powder
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 1 x 400 g block extra-firm tofu, well drained and cut into thin slices
Cashew Ricotta (optional)
- 1 cup (250 ml) unsalted, unroasted cashews, soaked for 30 minutes in boiling water
- 1 tablespoon (15 ml) nutritional yeast
- 3 tablespoons (45 ml) lemon juice
- 1 tablespoon (15 ml) olive oil
- 1/4 cup (60 ml) water
- 3/4 teaspoon (3.75 ml) salt
Assembly
- 8 slices Quebec bakery bread
- 2 tablespoons (30 ml) Dijon mustard
- 1/2 small red onion, thinly sliced
- 2 peaches or nectarines, sliced
- 1/2 cup (125 ml) fresh basil leaves
- 1 1/2 cups (375 ml) arugula
- Olive oil for garnish
- Zest of 1 well-washed lemon
- Balsamic reduction for garnish
- Pepper, to taste
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Preparation
Spicy Tofu with Lemon and Maple
- In a shallow dish, mix together all the ingredients for the tofu marinade, excluding the tofu itself. Arrange the tofu slices on a plate and coat them thoroughly in the mixture. Leave to marinate for 15 minutes.
- Heat a non-stick frying pan over a medium-high heat and grill the tofu for about 4 minutes on each side. Add the remaining sauce and cook for a further minute. Make a reservation.
Cashew Ricotta (optional)
- Put all the ingredients in a blender and blend until smooth. Add a little water if necessary.
Assembly
- Spread two slices of bread with Dijon mustard and two with cashew ricotta. Arrange a few slices of onion, basil leaves, peach slices, spicy tofu and a generous handful of rocket on the ricotta-covered slices. Drizzle with olive oil and balsamic reduction, then season with pepper. Close the sandwiches with the mustard-covered slices of bread. Enjoy!
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