When you need something very nutritious and healthy, without being hungry an hour later. Could be served in half as picnic lunch or just eat i all your self. Turn BBQ tofu, in bread crumbs if you want a more crunchy result.
I like doing experiments with my own bean sprouts. I let the sprouts be in the water and change the water regularly. You can make all kinds of sprouts. Bean sprouts, beetroot sprouts, garlic sprouts etc.
- 3-4 Tbsp. BBQ sauce
- 1 tsp. Smoked paprika
- 1 tbsp. Soy sauce
- 2 slices of firm tofu
- 2-3 tbsp. Corn flour or breadcrumbs
- Oil for frying
- 2 Slices of dark wheat sandwich bread
- 3 tbsp. Beetroot spread
- 3 tbsp. Avocado spread
- 3 tbsp. bean sprout
- 2 tbsp. Corn
- Salad leaves
- Slices of cucumber
- Mix the BBQ sauce, Soy sauce and the paprika. Slice the tofu in 1 cm slices and put it gentle down in the BBQ mix. Use a fork to turn it around in the cornmeal. Fry the tofu in oil on a hot pan for a couple of minute and turn it around gently. Let it cool of before you use it.
- Butter the sandwich bread with beetroot spread on the first one and avocado spread on the other one. Fill in the cucumber slices, salad and beansprout. Add BBQ tofu in the middle. Serve with some salad leaves and leftovers of the cucumber.
- See recipe on Spread