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Portions:

Smoky mediterrenean sandwich

Prep time: 45 min | Total time: 45 min |

Conservation: 3 days |

Portions:

Allergens: Soy, Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the basil pesto:

60 g raw cashew nuts
50 g fresh basil
1/4 yellow onion
1 lemon (juice and zest)
2 tbsp fresh ginger
1/8 tsp salt
1/8 tsp ground black pepper
1 tsp extra virgin olive oil

For the placeholder:

1 eggplant
1 tbsp extra virgin olive oil
4 sun-dried tomatoes
100 g smoked tofu

Procedure

Soak the cashews in boiling water for at least half an hour

Soak the dried tomatoes in boiling water.

Slice the eggplant and after brushing it with oil fry it on both sides at medium heat (6/9).

Slice the tofu and quickly cook it in a pan on medium heat (6/9) both sides.

In a food processor add all the ingredients for the basil pesto and blend until smooth.

Assemble the sandwiches: spread one layer of basil pesto and top with the eggplant, smoked tofu and dried tomatoes.

Nutritional Information (per portion)

Calories: 422
Carbohydrates: 43 g
Protein: 14 g
Fat: 26 g
Iron: 4.8 mg
Calcium: 153.7 mg

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