Tofu Sandwich with Pickled Beet and Arugula


Getting Laid in Mackay

The tofu sandwich with pickled beets and arugula is a great mix of tastes and textures. The tangy pickled beets and peppery arugula go well with the crispy tofu. Creamy vegan mayonnaise and zingy Dijon mustard hold the whole thing together.

Ingredients:
  • 200g firm tofu, sliced
  • 2 whole wheat sandwich bread slices
  • 1/2 cup pickled beet slices
  • 1 cup fresh arugula leaves
  • 2 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions:

Heat a skillet over medium heat and lightly oil it

Add tofu slices to the skillet and cook until golden brown on both sides, about 3-4 minutes per side

Season with salt and pepper

Toast the bread slices until lightly golden

Spread vegan mayonnaise on one side of each bread slice

Spread Dijon mustard on top of the mayonnaise

Layer cooked tofu slices, pickled beet slices, and arugula leaves on one bread slice

Top with the other bread slice to form a sandwich

Slice the sandwich diagonally and serve


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