Crispy ‘Ch*cken’ & Sun-dried Tomato Sandwich

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Serves: 2 | Total Cooking Time: 40 minutes

Ingredients

Crispy chicken

• 200g firm tofu, sliced into rectangle slabs

• 55g wholemeal bread

• 20g wholegrain spelt flour (or flour of choice, gluten free if needed)

• 45ml unsweetened almond milk

• 1/2 low salt vegetable stock cube

• 1/2 tsp smoked paprika

• 1 level tsp garlic powder

• 1 tbsp nutritional yeast

Sun-dried tomato butterbean hummus

• 1x 400g can of butter beans, drained and rinsed

• 1/2 jar of sun-dried tomatoes, drained

• 20g tahini

• 1 tbsp tomato puree

• 1 handful of fresh basil

• 1/2 tsp smoked paprika

Everything else

• 4 slices of wholegrain sourdough bread, or bread of choice

• Fresh iceberg lettuce

Instructions

1. Preheat the oven to 180ºC fan.

2. In a shallow dish, mix together your flour and almond milk.

3. Prepare your breadcrumb mix by breaking up the 55g of Wholemeal bread into a small blender along with the smoked paprika, garlic powder, nutritional yeast, and crumbled stock cube. Blend until fine.

4. Throw this breadcrumb mixture into another shallow dish. Then take your tofu slabs, one by one, dipping it in the mix & flour dish, and them into the breadcrumb mix. Repeat this step until your tofu slabs are fully coated.

5. Lay your tofu onto a lined baking tray and bake in the oven for roughly 30 minutes, or until golden and crispy, carefully flipping it over half way.

6. Whilst waiting for your tofu to cook, start to make your sundried tomato hummus. Simply place all the relevant ingredients into a small blender and blitz until smooth.

7. Once everything has been made, begin to assemble your sandwich. Lightly toast your bread, spread on your sun-dried tomato hummus, then add your crispy ‘chicken’ slab and some crunchy ice-berg lettuce. Close up the sandwich and tuck in!

I really hope you enjoy these burgers if you made them. Please let me know if you did, it honestly means the absolute world to me xx