Vegan Smoked Tofu & Aubergine Sandwich
As a vegan, I have always struggled to find sandwich recipes that I enjoy (and that are high-protein & nutritious), so I have made it my mission to create one! This sandwich packs 30g protein and tastes unreal! Smoked tofu slices, with slightly spicy hummus, and salty marinated aubergine on thick sourdough bread - perfect for a meal prep or a packed lunch. Once you try it, you’ll be hyper fixated on it.
Serves: 5 | Total Cooking Time: 15-35 minutes (depending on cooking method)
Ingredients
400g firm smoked tofu, sliced lengthways
2 aubergine, sliced into strips
5 tbsp soy sauce or tamari
2x cans cannellini beans or chickpeas, washed and drained
50g smooth white tahini
125ml plant-based milk
Juice of 1 lemon
15g harissa paste
2 tsp ground cumin
Wholegrain sourdough bread (enough slices for 4-5 sandwiches)
Beef tomatoes
Salad leaves
Instructions
Start by deciding whether you are going to pan-fry or oven fry your aubergine and tofu. To oven fry, preheat the oven to 200ºC, fan and line a large, thin-dish baking tray. If pan-frying, then heat two frying pans on medium-high heat (one for the tofu, and one for the aubergine) with a little oil. For both methods you will need to lay your tofu and aubergine strips out flat and try not to let them overlap. For the aubergine, you will need to add your 5 tbsp soy sauce/tamari to the dish also.
Allow your tofu and aubergine to fry one the one side (roughly 15 minutes for oven-fry method and 3-5 minutes for pan-fry method), then carefully and individually flip each strip over, to cook on the other side.
Whilst you are waiting for your tofu/aubergine to cook, start making your hummus. Take your two tins of chickpeas, tahini, lemon juice, cumin, milk, and harissa paste, and add to a blender. Blend for a minute or so, until smooth.
Slice your bread, spread on a 1-2 tablespoons of your hummus, and some salad leaves and sliced tomatoes (if you desire).
Take your cooked tofu / aubergine and layer a few slices onto your sandwich. Tuck in, and enjoy!
You can meal prep these sandwiches if you like, or you can place each component in an air-tight container and keep in the fridge for 4-5 days, then make each sandwhich up each day.
If you do make this recipe let me know by sharing a photo with me on the socials! I love more than anything to see your creations.
