One of my favorite food items during winter is sprouts! They are easy to grow on your own when there isn’t much available for fresh, local produce. I recommend using sprouts in sandwiches and wraps, like this smoked tofu and sprouts sandwich!
Someday soon I will be putting together a post on how to grow your own sprouts at home. It is so easy, anyone can do it. It does take 5-7 days before you can harvest, but the wait is totally worth it!
I loaded this sandwich up with some favorites, like avocado and roasted red peppers. What else do you like on a sandwich? Share with us in the comments!
Variations to the Smoked Tofu and Sprouts Sandwich recipe:
- Smoke your own tofu! Here is my smoked tofu recipe. If you don’t have a smoker, you can use a grill by placing the tofu in indirect heat, and adding smoking chips to your charcoal.
- During summer, switch things up for what’s in season. Try adding fresh tomato slices in place of the jarred roasted red peppers, for example.
- Hot or cold tofu? Either way works. I pan fried the tofu to give it a crispy edge. You could bake it in the oven, or serve it on the sandwich cold as well.
Smoked Tofu and Sprouts Sandwich
Prep time
Cook time
Total time
Sprouts are one of my favorite fresh foods for winter because I can grow them indoors. Try them on this smoked tofu and sprouts sandwich with avocado!
Author: Alison's Allspice
Recipe type: Main
Serves: 2 sandwiches
Ingredients
- 8 oz block smoked tofu (homemade preferred)
- 4 slices whole wheat sandwich bread
- 1 small avocado, sliced
- 1 roasted red bell pepper, from a jar (half of a 12 oz jar), sliced
- 2 cups alfalfa sprouts (home grown, preferred)
- Dijon mustard
Instructions
- Cut the block of tofu in half down the side to make 2 very thin pieces. Add to a large skillet with a splash of oil over medium high heat. Cook until crispy and browned on both sides, flipping very carefully so the thin slice won't break.
- Toast the slices of bread.
- Assemble each sandwich with half an avocado, a slab of crispy smoked tofu, half the sliced roasted bell peppers, and about 1 cup sprouts. Top with Dijon mustard to taste (I like lots!).
