It was my designated ‘vegetarian day’ and I was supposed to make a vegetarian sandwich for lunch but I was naughty and I cheated with a slice of shaved ham because it was available in the fridge, lol. But come to think of it, even without the ham, the sandwich would have tasted good too because of the different layers of textures and flavours from all ingredients that really combined well with one another. The highlight for me was the firm beancurd and mashed chickpeas which I had never thought of adding to a sandwich before and they were just gorgeous in this. Bon appetit!
Healthy Chickpea & Tofu Sandwich
Ingredients (serves 1)
Rye sourdough bread or any bread of your choice
2-3 loose lettuce leaves
1/2 avocado, sliced
100g firm beancurd, sliced
1/4 cup canned chickpeas, mashed
1 slice shaved ham
1 tbsp dijon mustard or any dressing of your choice
1. Heat a little olive oil in pan and pan-fry the beancurd slices till golden brown. Alternatively, you can bake them in the oven at 180 deg C with fan for 25-30 minutes (line the baking tray with parchment paper).
2. Spread the dijon mustard on both sides of the bread and assemble your sandwich in whatever way you like.