Mary Miso - Recipes for every day - Cookbooks
400 g smoked tofu, sliced
2 cloves garlic, grated
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp agave syrup
2 tbsp olive oil
8 slices sourdough bread
3 tbsp oil for frying
500 g green asparagus
2 tbsp oil for frying
Salt and pepper
½ bunch basil, plucked, cut into strips
8 tbsp hummus
4 tbsp ajvar
2 pieces cooked beetroot, sliced
Oak leaf lettuce
Marinate the tofu with the grated garlic, gochujang, soya sauce and agave syrup.
Fry the sourdough bread in olive oil until golden brown.
Cut off the ends of the green asparagus and peel if necessary.
Cut the asparagus in half. Fry in the oil. Flavour with salt and pepper.
Add 3 tbsp water and sauté for a further 3 minutes.
Leave to cool. Add the basil.
Fry the tofu in the olive oil.
Spread 4 slices of sourdough bread with 1 tbsp each of hummus and ajvar.
Spread the green asparagus over the hummus and ajvar. Place the tofu on top of the asparagus.
Place the beetroot slices and oak leaf lettuce on top of the tofu.
Spread hummus on the remaining 4 slices of sourdough bread and place on top of the sandwiches.
