Colorful sandwich with crispy tofu and fresh red cabbage salad
A well-filled sandwich works any time of day and reliably saves you from sudden hunger pangs. By filling two bread roll halves with the right ingredients, you quickly create a complete meal that adds a vibrant splash of color to your plate.
- 400 g Natural tofu
- 4 tablespoons neutral vegetable oil
- 30 g cornstarch
- 1 tsp smoked paprika powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp salt
- 2 TL Pfeffer
- 180 g Rotkohl
- 1 small carrot
- 1 apple
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tsp maple syrup 🛒
- 2 tsp mustard
- 100 g vegan Yogurt
- 4 ciabatta rolls
- 1 EL vegan Margarine
- 4 leaves of lettuce
- 1 Tomato
- 1 Avocado
- Pat the tofu dry and cut it into slices about 1 cm thick. Place the slices between sheets of kitchen paper, weigh them down with a heavy object, and let the tofu press for about 10 minutes.
- Meanwhile, mix together oil, cornstarch, paprika powder, garlic powder, onion powder, salt and pepper to form a spicy mixture.
- Add the tofu slices and turn them until they are completely coated in the spice mixture.
- Wash the red cabbage, remove the core and cut it into very thin strips.
- Peel the carrots and grate them coarsely.
- Wash the apple, core it and cut it into thin strips.
- Combine red cabbage, carrot, and apple in a bowl. Add lemon juice, apple cider vinegar, maple syrup, mustard, and oil.
- Season the red cabbage and carrot mixture with salt and pepper and knead everything vigorously with your hands for about 1 minute to soften the red cabbage slightly. Let it sit for about 15 minutes.
- Mix yogurt, mustard and maple syrup to make a creamy sauce.
- Heat a large non-stick frying pan over medium-high heat and fry the tofu slices for about 4-5 minutes per side until golden brown and crispy.
- Halve the ciabatta rolls and spread the cut surfaces thinly with margarine. Toast them in a pan, cut side down, until golden brown.
- Wash the lettuce leaves and pat them dry.
- Wash the tomato and cut it into thin slices.
- Halve and pit the avocado. Slice the flesh.
- Spread the yogurt-mustard sauce on the bread roll halves. Top them with lettuce, tofu, tomato slices, avocado, and the red cabbage mix. Place the top bread roll half on top.
Recipe for red cabbage and tofu sandwich
Many people underestimate natural tofu because of its mild flavor. Yet this is precisely its greatest advantage in the kitchen. The soy block acts like a sponge, readily absorbing marinades or dry spice blends. For this dish, coat the pieces in a mixture of smoked paprika, a little garlic, and freshly ground pepper. To achieve a beautifully crispy surface in the pan, mix in some cornstarch with the spices. The starch binds the moisture to the outside, forming a golden-brown crust when fried in hot oil. It's crucial to drain the tofu well beforehand, or even press it briefly to remove excess water. The less water it contains, the better the frying result will be.
A warm sandwich always needs a fresh counterpart. Here, raw red cabbage takes on this role, adding not only its vibrant color but also a pleasant crunch. The cabbage naturally has a slightly earthy note that pairs wonderfully with fruity components. That's why you also cut an apple into small pieces and toss it with the shredded cabbage. To ensure the quick salad isn't heavy and retains its vibrant color, dress it with a little lemon juice and apple cider vinegar. The acidity gently breaks down the cabbage's firm texture, making it more digestible. A drizzle of maple syrup balances the tangy notes and ties the flavors together. Letting the salad sit for a few minutes intensifies its flavor and creates the perfect contrast to the warm, savory tofu pieces.
You can easily integrate this dish into your daily routine, whether as a hearty lunch while working from home or a quick dinner. Preparation doesn't take much time and can be wonderfully adapted to your preferences. If you don't have an apple on hand, simply use a firm pear, which will give the coleslaw a similarly pleasant sweetness. You also have free rein when it comes to the bread rolls. A rustic sourdough roll works just as well as a soft brioche bun or two thick slices of toasted country bread. Fresh herbs like parsley or cilantro add an extra aromatic depth at the end. It's best to pack the sandwich tightly so you can easily eat it by hand.
