Serves: 2
Ingredients
- 1/2 block extra firm tofu
- 470 ml water
- 1 tsp Dijon mustard
- 170 g nutritional yeast
- 170 g bread crumbs
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp sesame seeds
- Oil for frying
- 1 tomato, sliced
- 1 small red onion, sliced
- 1/4 red cabbage, sliced
- Aioli
- 8 slices granary bread
- 170 g baby spinach
- 8 basil leaves
Method
1. Slice the tofu in eight equal thin slices.
2. Combine water and mustard in a medium-sized bowl, add the tofu and marinade for 10 minutes.
3. In another bowl, combine yeast, bread crumbs, salt, pepper and sesame seeds. Dip the tofu slices into the mix one by one.
4. Heat oil in a frying pan over medium heat and gently fry the tofu, flipping halfway to cook both sides. Drain excess oil on paper towels.
5. Slice the tomato, red onion and red cabbage.
6. Spread aioli on each piece of bread, stack with spinach, onion, tomatoes, cabbage, tofu slices and fresh basil.
