Sweat & Nourish

This sandwich is an easy, simple, yet delicious lunch that you can throw together in less than ten minutes (with a little bit of pre-prep). The hardest part is trying to fit it in your mouth!

You can buy pre-pickled vegetables and pre-marinated tofu if you want to make this recipe even easier. I’ve also made these sandwiches the night before and they’ve still been great the next day.

---

Makes: 2 sandwiches
Time: 10 minutes + marinating/pickling time

Pickles:

• 1 carrot, cut into small sticks
• 1 cucumber, cut into small sticks
• 1/4 cup white vinegar
• 1/4 cup rice wine vinegar
• 1 tsp salt
• 1/2 tsp sugar
• 1 tsp mustard seeds
• 1 tsp whole peppercorns
• 1/4-3/4 cup hot water

Tofu:

• 200g tofu, sliced into 4 slices about 1cm wide
• 1 Tbsp soy sauce
• 1 Tbsp lime juice
• 1 tsp garlic
• 1/2 tsp minced ginger
• 1 tsp brown sugar

Other:

• 2 crusty long rolls, I used rye sourdough but baguettes are traditional
• 1 Tbsp mayo, use vegan is you want this to be vegan
• 1 Tbsp sweet chilli sauce or hot sauce
• 2 shallots, sliced for garnish
• Coriander for garnish
• Fresh chillies, sliced for garnish (optional)
• 1 cup rocket or other green leafy mixture

1. THE DAY BEFORE: Combine all the pickle ingredients in a sealable glass jar. Fill the water to ensure the vegetables are covered. With the lid on give the mixture a small shake to help everything mix together. These pickles can be stored in the fridge for up to 2 weeks.
2. THE DAY BEFORE: Combine all of the tofu marinade ingredients in a shallow container. Drain and press the tofu to remove excess water. Add the tofu to the mixture, cover and let marinate overnight or at least 30 minutes.
3. TO ASSEMBLE: Heat a fry pan over medium heat and add a touch of oil. Once hot add in your marinated tofu and cook for about 5 minutes on each side or until browned and cooked to your liking. Alternatively you can also cook in an airfryer for about the same amount of time, just flip half way through.
4. Whilst the tofu is cooking, slice your roll lengthways and toast under a grill until the crust gets crispy. Also, mix together the mayo and chosen sauce.
5. When the rolls and tofu are ready we can start assembly. Layer the roll with your rocket, tofu, pickled veggies and combined sauces. Garnish with coriander, shallots and optional chillies.

---

Nutrition: per 1/2 cup serve

• 444 cal (1856 kJ)
• 17.8g total fat
  • 2.2g sat. fat
• 44.9g net carbs
  • 10.2g fiber
  • 12.8g sugar
• 18.5g protein

---