Tofu and vegetable sandwich Asian style

Ingredients for 2 servings:

• 1 pack of tofu
• 3 carrots
• ¼ head of cabbage
• 3 onions, red
• ½ pack of feta cheese
• 4 slices of bread
• 1 pinch of ginger powder
• 1 clove(s) garlic
• 1 pinch of chili powder
• 1 pinch(s) paprika powder, smoked
• 1 pinch(s) of cayenne pepper
• 1 shot of balsamic vinegar, light
• 1 dashes honey
• 1 dashes hoisin sauce
• salt and pepper
• 1 dash of soy sauce
• 2 shots of olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

vegetarian, quick, delicious

Marinate the tofu for at least 1 hour, or ideally overnight. To do this, place the tofu, olive oil, soy sauce, chili, finely chopped garlic, cayenne pepper, pepper, and ginger in a sealable bag. Add more or less chili and cayenne pepper depending on your desired spiciness. Peel the carrots and cut into fine julienne strips. Tear the cabbage leaves and cut into fine strips. Peel the onions and cut into fine rings. Heat a pan with olive oil and sauté the vegetables until crisp. Pour a dash or 1 large spoonful of honey or agave juice and hoisin sauce over the vegetables and let it caramelize briefly. Deglaze with soy sauce and balsamic vinegar. Lightly season the vegetables with paprika, a little salt, and pepper. While the vegetables are sizzling gently, cut the tofu into thin strips and sear them in a second pan. Add the marinade to the tofu in the pan. Add the tofu to the vegetables and serve hot on bread, a roll, or pita bread. Crumble the feta cheese over the top or add it in thin slices. A salad with a tangy dressing goes very well with this. Tip: Instead of marinating regular tofu, you can use smoked tofu.