Afternoon Tea Sandwiches

Tofegg sandwiches

Serves 4

100g plain or smoked firm tofu
1 tsp turmeric
2 tbsps soya yoghurt
1 tsp lemon juice
salt and pepper
handful of watercress
8 slices white or brown bread
vegan spread

  1. Break up the tofu until it’s crumbled, then add to a small saucepan with a dab of vegan spread to stop it sticking. Add the turmeric, salt and pepper and gently stir till the mix is a pale yellow shade.
  2. Set the pan aside to cook, and chop up the watercress, discarding any thick stalks.
  3. Add the lemon juice to the soya yoghurt, then blend into the tofu. Add the watercress, and extra pepper.
  4. Make the sandwiches, cut the crusts off and slice into neat squares or triangles. Serves with watercress to garnish.

 

Smoked “Calmon” sandwiches

Serves 4

2 carrots
1 clove garlic, finely chopped
1 tbsp miso paste
½ tsp liquid smoke
1 tbsp nori (seaweed) flakes
6 tbsps water
salt and black pepper
1 tsp lemon juice & lemon wedges
8 thin slices brown bread
vegan spread

  1. Preheat oven to 200°
  2. Lightly oil a baking tray and roast the carrots at 200° for 10 minutes, then lower the heat to 80° and roast for another 40-50 minutes, covering with foil if they begin to brown.
  3. Remove from the oven and allow to cool, before using a peeler to slice them into long, thin strips.
  4. Mix together the other ingredients in a shallow dish. Put the carrot strips into the marinade and leave in the fridge for at least 3 hours, overnight if you can.
  5. Drain the carrot strips, and make the sandwiches. Add an extra grind of pepper and a squeeze of lemon juice, before removing the crusts and cutting into elegant triangles. Serve with lemon wedges.
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