All the studying back at uni has got me super hungry and in need of substantial on the go lunches which don’t compromise on taste or excitement when I unwrap them in the library cafe.
Smoked tofu is one of my favourite things and I always thing a sandwich needs plenty of saucy things inside so it really oozes flavour and isn’t dry. I think this one pretty much nails it. A fiery harissa cashew mayo and plenty of creamy avocado layered on dense rye bread as well as salty chunks of smoked tofu, tart tomatoes and fresh marinated kale.
It ain’t the prettiest to eat in front of new friends but it’s a vegan taste sensation.
Whisk 2 tbsps of olive oil with 2 tsps of balsamic vinegar and a tsp of apple cider vinegar.
Pour the dressing over the kale and massage into the leaves so they soften a little. Leave the kale to marinate in the fridge whilst you prepare the rest of the sandwich.
Add the soaked cashews to the blender with the water, 1 tbsp of olive oil and plenty of seasoning. Blitz until smooth. This can take quite a while so be patient. Once smooth add the harissa, 1 tbsp of the lemon juice and 1 tsp apple cider vinegar and blend again for about 30 seconds. Taste and add any additional seasoning. Place in the fridge.
Cut the cherry tomatoes in half and smash the avocado with 1 tbsp of lemon juice and salt and pepper.
Toast the bread.
Now you’re ready to assemble The TKT.
Spread each half of bread with a generous amount of spicy harissa cashew mayo. Then add a heap of smashed avo to one side and top with the cherry tomatoes.
Slice the tofu so you have larger but thinner strips and lay over the tomatoes.
Top with the marinated kale before closing this mega sarnie with the last layer of bread.