Vegan tofu sandwich with tomato or avocado cream

Ingredients for 3 servings:

• 3 small baguettes (bought or homemade)
• 1 large avocado(s)
• 4 cherry tomatoes
• 1 large onion(s), red
• 80 g tomatoes, dried in oil
• 2 tsp cashew butter
• 1 tbsp lime juice
• 1 tbsp agave syrup
• Parsley
• salt and pepper
• 1 large piece(s) smoked tofu
• e.g. lamb’s lettuce
• 1 large zucchini

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

If you are not making your own baguettes, bake them according to the package instructions. For the avocado spread, peel the avocado and mash it with a fork. Chop the tomatoes and dice the onion. Mix two of the tomatoes and part of the onion with the avocado cream. Season with salt and pepper and set aside. For the tomato spread, blend the sun-dried tomatoes (including the oil) with the cashew butter, lime juice, agave syrup, and parsley using an immersion blender until creamy. Season with salt and pepper to taste. Use a vegetable peeler to cut the zucchini into thin strips. Cut the smoked tofu into thin slices and fry in a pan with a little oil until crispy. Cut the finished baguettes open and spread one half with avocado cream and the other half with tomato cream (alternatively, spread 1 roll with avocado cream and 1 roll with tomato cream). Top with lamb’s lettuce, tofu, tomato, zucchini, and onion, fold together, and enjoy.