The BEST Vegan Gluten Free Tofu Sandwich

YOUTUBE VIDEO ON THIS RECIPE HERE 

Hey Everyone!! I’ve been going through a seriously Tofu obsession lately and I’m not even mad about it!!I got this idea after watching a Bonny Rebecca video and I decided  I had to try it and I’m so glad I did! It’s fast, easy, under 10 minutes. The tofu is juicy with flavor, you have creaminess from the avocado and a wonderful crunch from the cucumber and spinach! This sandwhich leaves you wanting more!!

IMG_0735IMG_3761IMG_0737IMG_3767IMG_0734IMG_0732Ingredients

  • Tofu
  • Tamari ( gluten-free soy sauce)
  • Gluten Free Bread ( my favorite brand is little bakehouse gluten free bread 100% plant based)
  • tomato
  • baby green spinach
  • cucumber
  • avocado
  • vegan mayo
  • mushrooms
  • onion powder
  • garlic powder
  • paprika powder
  • cumin powder
  • nutritional yeast

 

 

Instructions

  1. Cut open your tofu drain the water, cut your tofu into thin slices.
  2. Set your cut tofu on a plate and pour Tamari making sure all the tofu is covered in soy sauce.
  3. Mixed 1/4 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp paprika, 1/4 tsp onion powder in a small bowl and sprinkle it over both sides of the tofu.
  4. Now set the plate of tofu to the side and let it marinate.
  5. In the mean time cut your vegetables; mushrooms, tomatoes, cucumber and avocado.
  6. Once you are done cutting your vegetables, go to the stove put a non stick pan on medium heat.
  7. Put your marinated tofu and the rest of the sauce from the plate into the pan and let it cook until the edges of the tofu are crispy. About 3 minutes contionouslt flipping the tofu.
  8. While the tofu is cooking toast your gluten-free bread. ( I use a toaster until the bread is lightly brown on the edges.)
  9. Once the tofu is crispy on the edges, take it off the pan and set it to the side.
  10. In the same pan you cooked the tofu, put in the cut mushrooms, add a little water and  a dash of nutritional yeast to the pan and let it cook until the water has dissolved. It will cook in the left over flavor of the tofu.
  11. Once the mushrooms are cooked put them to the side
  12. Mash your avocado in a bowl with salt and pepper.
  13. Now that your avocado is mashed, tofu and mushrooms are cooked and your bread is toasted it’s time to make your sandwich.
  14. First spread the vegan mayo on the bread, the mashed avocado (easier to spread when mashed), and then the tofu and mushrooms.
  15. On the other side of the bread add a generous about of baby green spinach, tomato and cucumber, as many as you like.
  16. Then your done!
  17. Enjoy your amazing sandwich!

If you are more a visual learner like me go check out my youtube video on this recipe and go show some love and a comment if you try this recipe out!!!
I hope you enjoy this recipe before going gluten free and vegan I rarely liked eating sandwiches. Now I find mysef eating them all the time!!

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Easy Tofu Scramble

 

Before making this meal I hated tofu. It’s probably because every time I had it prior there was absolutely no flavor! This tofu scramble changed the tofu game for me and my family. An easy breakfast meal you can make in minutes! You can customize it however  you would like. I promise you will never miss an egg again after eating this.

Serves 1 to 2 people. ( I can eat a lot )

INGREDIENTS

  • 1 Slab organic extra firm tofu
  • 4-5 Mushrooms
  • Half or a whole tomato
  •  Handful of Organic baby spinach

SAUCE

Instructions

  1. Take your Tofu out of its packaging, empty out the water. Take a paper towel and dab the tofu til its dry.
  2. Rinse off and cut desired vegetables for your scramble, today I used 4 mushrooms, half a Roma tomato and a handful of organic baby spinach.( You can throw in bell peppers maybe whole onion or zucchini, but I’m very sensitive to those foods so i choose to stay away from them.)
  3. Once all your vegetables are cut, make your sauce.
  4. Making the sauce is so easy.  In a small bowl add in 1/2 tsp Tumeric, 1/2 tsp garlic powder, 1/2 tsp Onion powder, 1/4 tsp cumin, 1 tbsp Nutritional Yeast Seasoning and a splash of water. Then mix.
  5. Heat up your pan. I used a cast iron skillet. Turn on the stove to medium low heat.
  6. Take your slab of tofu and start to crumble it in the pan. Add a little splash of water so it doesn’t stick too much to the pan.
  7. Then add your mushrooms and spinach. Mix it all together and let it sit and cook for about 5 minutes or until most of the water is gone.
  8. Add your sauce and tomatoes in.
  9. Let it sit and cook while frequently mixing it together. Another 5 minutes.
  10. You can cook it for even longer so your tofu gets crispy but I like my tofu scramble a little fluffy so after a few minutes it’s done.
  11. Plate it, add a little salt and eat.  ( I like to add salt after cooking )
  12. ENJOY!

I love this easy meal, I’ve been eating it a lot for breakfast lately with a piece of toast! It’ a nice change from my usual everyday breakfast smoothie. Give this recipe a try if you don’t like tofu I think you will be pleasantly surprised!

I plan on finding more ways of making Tofu enjoyable in the future keep an eye out for that!

Let me know if you make this recipe tag #sabrinaleablog on any of my social media’s or tag me I’d love to see!

Follow me on IG & Twitter @sabrinaleablog

Check out my YouTube and this video I made on this recipe to see if your more of a visual learner like me!

 

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