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Categories:
leftovers soy sauce brown mustard Vidalia onion black pepper curry powder cayenne pepper baby carrots orange juice spinach leaves alfalfa crusty bread
Viewed: 72 - Published at: 3 years agoIngredients
- 3 ounces tofu (can be leftovers from the night before) or 3 ounces tempeh (can be leftovers from the night before)
- 1 tablespoon light soy sauce
- 1 tablespoon spicy brown mustard (scant)
- 1 vidalia onion, sliced into rings
- black pepper
- 2 18-2 14 teaspoons curry powder, divided (2 tsp, then rest)
- 2 18-2 14 teaspoons cayenne pepper, divided (2 tsp. then rest)
- 5 large baby carrots, steamed, mashed
- 12-1 tablespoon fresh orange juice or 12-1 tablespoon lemon juice or 12-1 tablespoon lime juice
- spinach leaves
- alfalfa sprout (optional)
- crusty bread
Method
- Preheat oven to 450*F.
- Mix together soy sauce and mustard.
- Dip tofu or tempeh in mixture and let sit (no need for long marinating).
- Sprinkle both sides of the vidalia with black pepper, 2 tsp curry, and 2 tsp cayenne.
- Roast to desired color and crispness (around 10-20 minutes on each side).
- Mix together mashed carrots with OJ, 1/8-1/4 tsp curry and 1/8-1/4 tsp cayenne Once finished roasted, turn down to 200*F.
- Place tofu, bread inside with onions to heat up and to crust the bread.
- Once heated and toasted, take bread out, spread both slices with carrot mixture Arrange spinach on the bottom slice.
- Press sprouts on the top slice.
- Remove heated tofu and place on top of spinach.
- Remove onions and place on top of tofu.
- Press top slice alfalpha/spread-side down.
- Devour.
