Avocado Sandwich with Roasted Pepper and Tofu

by in Blog, Main Dishes, Recipes, Vegetarian Recipes 04/02/2019

Avocado Sandwich with Roasted Pepper and Tofu

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


  • 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


  • 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.

Nutritional Information

Amount Per Serving

(without bread)



Total Fat

7.3 g

      Saturated Fat

0.7 g

      Polyunsaturated Fat

1.4 g

      Monounsaturated Fat

4.4 g


0.0 mg


1,170.1 mg


448.2 mg

Total Carbohydrate

12.4 g

      Dietary Fiber

3.2 g


0.7 g


3.6 g

Vitamin A

75.1 %

Vitamin B-6

16.9 %

Vitamin C

216.1 %

Vitamin E

9.5 %


2.3 %


7.9 %


15.4 %


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