YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Avocado Sandwich with Spinach and Tomato
Pan-seared tofu coated in a savory oat crust, layered on sprouted grain bread with creamy avocado and juicy tomato for a satisfyingly crunchy bite.
INGREDIENTS
180g Extra Firm Tofu
20g Rolled Oats
10g Nutritional Yeast
2 slices Sprouted Grain Bread
50g Avocado
60g Nonfat Greek Yogurt
0.5 tsp Olive Oil
40g Tomato
30g Spinach
5g Dijon Mustard
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess moisture then slice into thick slabs.
Pulse the rolled oats in a blender until they reach a coarse flour consistency.
In a shallow bowl, mix the oat flour with nutritional yeast, salt, and pepper.
Spread a thin layer of Greek yogurt onto each tofu slab then dredge in the oat mixture until fully coated.
Heat olive oil in a non-stick skillet over medium heat and sear the tofu until the crust is golden-brown and crisp.
Toast the sprouted grain bread slices until firm.
Whisk the remaining Greek yogurt with Dijon mustard to create a high-protein sandwich spread.
Mash the avocado onto one slice of toast and top with the crispy tofu, fresh spinach, and tomato slices.
Close the sandwich and slice diagonally to serve.