Vegetarian Sandwich with Cashew Ricotta, Spicy Tofu and Nectarines

Name: Vegetarian Sandwich with Cashew Ricotta, Spicy Tofu and Nectarines
Prep time: 30 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 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; 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; 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

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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