Servings: 4 serving
Ingredients
- 200 grams firm organic tofu
- 1 cup chopped Napa cabbage
- 1 grated carrot
- 2 scallions, thinly sliced
- 1 tablespoon grated ginger
- 3 garlic cloves, minced
- 1 tablespoon coconut sugar
- 2 tablespoons water
- 2 tablespoons tamari
- 1 teaspoon maple syrup
- 1 tablespoon coconut oil
- 4 slices sourdough spelt bread
- Handful of baby greens
- 1 teaspoon ghee
- pinch pinch of salt
Instructions
- Begin by draining and pressing 200 grams of firm organic tofu to remove excess moisture; wrap in a clean kitchen towel and place a weight on top for about 15 minutes.
- Prepare vegan kimchi by mixing together 1 cup of chopped Napa cabbage, 1 grated carrot, and 2 thinly sliced scallions in a bowl.
- In a separate small bowl, create a kimchi paste by combining 1 tablespoon of grated ginger, 2 minced garlic cloves, 1 tablespoon of coconut sugar, and 2 tablespoons of water; mix until the sugar has dissolved.
- Add the kimchi paste to the vegetable mixture and massage with clean hands to ensure even coating; set aside to ferment at room temperature for at least 4 hours, then refrigerate.
- In a skillet, heat 1 tablespoon coconut oil over medium heat and pan-fry the tofu slices until golden brown on each side, approximately 3 minutes per side; set aside on a paper towel.
- To assemble, lightly toast 4 slices of sourdough spelt bread to enhance their texture and flavor.
- In a small skillet, lightly sauté a handful of baby greens in a teaspoon of ghee until just wilted, seasoning with a pinch of salt.
- Spread a thin layer of coconut oil on one side of each slice of sourdough, followed by a generous spoonful of vegan kimchi on two slices.
- Layer the pan-fried tofu over the kimchi, followed by the sautéed baby greens.
- Cap each sandwich with the remaining slices of sourdough, oiled side down.
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06/10/2024 12:05 pm GMT
