Veggie Sandwich | Plant Based Recipe

This is the veggie sandwich I just can’t get away from making.

It’s layered with crispy tofu, sautéed maple smoked carrots, fresh vegetables, avocado and a hempseed spread on toasted sourdough. It’s tasty, filling and has amazing health benefits.

Ingredients and recipe are listed below.

Ingredients
Sourdough bread
Vegan butter (for toasting)
Extra-firm tofu, shredded
Carrots, shredded
Tomatoes, sliced
Cucumber, shredded
Red onion, thinly sliced
Micro greens
Avocado, mashed
Kinder’s Veggie Rub
Salt & black pepper
Liquid coconut aminos
Smokehouse maple seasoning

Hempseed Spread:
Hempseeds
Avocado oil
Lemon juice
Fresh dill
Fresh parsley
Salt & pepper to taste

How to Make It
1.Crispy Tofu. Shred extra-firm tofu and season with Kinder’s Veggie Rub, salt, and pepper. Bake at 430°F for 30 mins or until crispy.

2.Carrots. Sauté shredded carrots on the stovetop with liquid coconut aminos, crushed red pepper, salt, pepper and smokehouse maple seasoning until soft and lightly caramelized. (use air fryer or oven if you prefer crunchy/crispy)

3.Toast the Bread. Toast sourdough with dairy free butter until golden.

4.Hempseed Spread. Blend hempseeds with avocado oil, lemon juice, fresh dill, parsley, and salt until smooth.

5. Putting it Together Spread hempseed sauce on one piece of toasted bread and mashed avocado with salt and pepper on the other. Layer crispy tofu, carrots, tomatoes (season with salt & pepper), cucumber (season with salt & pepper), red onion, avocado and microgreens.


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