This sandwich makes for a lovely treat to provide you with the perfect post-fitness meal. Spread some tangy avocado salsa on this bread, balance out with the sweetness of charred bell pepper and finally give it a complete food identity by topping some pan seared tofu. If you miss the crisp add some greens. Personally, I like to cook longer to get the crispy taste to add to the texture

Serves                                2

Preparation Time             10 minutes

Cooking Time                   25 minutes

Ready in                             40 minutes

Difficulty Level                  Medium

Ingredients

• 1 medium red bell pepper, halved and seeded
• ½ block of fermented tofu, sliced
• 1 tablespoon soy sauce, tamari
• 1 teaspoon canola oil
• ½ avocado, smashed
• 1 small tomato, chopped
• ½ cup cucumber, chopped
• 1 shallot, thinly sliced
• 1 tablespoon lemon juice
• 1 clove of garlic, crushed
• 1 teaspoon cilantro, chopped
• Salt, pepper to taste
• 4 Slices of gluten free, yeast free bread; toasted

Method

• Preheat broiler or grill to high, line a baking tray with foil. Place pepper on baking tray and broil/grill for 10 minutes. Remove from heat, cover tightly in a bowl for five minutes. Peel off skin, keep aside.
• Whilst this is cooking, rub soy sauce over tofu and fry till lightly brown, about five minutes each side.
• In a small bowl mix avocado, lemon juice, tomatoes, cucumbers, salt, pepper and cilantro.
• Spread avocado mixture over toasted bread slices, top with roasted peppers and tofu, serve.