I adapted this simple yet amazingly delicious dish from my favourite plant-based chef Derek Sarno. It has all sorts of veggies, including fermented (naturally, and yes, double pun!) and it is so good as brunch or lunch with a fresh cup of coffee. I can make it on the daily and do not get bored with it. Also, you can use whatever veggies you have available and find your favourite combination. There will be many, I know from personal experience. If you’re wanting to bring it up a notch, throw the bread into the pan before you cook the tofu and the greens. Enjoy! (Bonus: Your gut bugs will love it as much as you will, or maybe even more.)
Ingredients:
1 package extra firm tofu, patted dry and cut into 1-cm slices
Seasoning of choice: dry herbs, red pepper flakes, granulated garlic, cayenne (if you like it spicy), salt and pepper
2 tbsp olive oil
2 cups of chopped greens such as spinach, kale, or chard, either fresh or frozen
1 small red onion, julienned
Fermented pickles (in brine), or sauerkraut, plus any fresh veggies you have around including radishes, peppers, tomatoes (sliced)
Optional: hummus or a vegan mayonnaise
Whole-grain or sourdough bread
Method
Heat up the pan (I use a good old cast iron pan), add one tbsp of oil and sprad it around so it covers the bottom of the pan. It won’t be a lot but it’s plenty for making this dish. Place the slices of tofu and cook them for a few minutes on each side, then set aside to keep warm. Throw the greens in with the other tbsp of olive oil plus salt and pepper, and toss them for a couple of minutes until bright green and wilted.
In the meantime, set the plates with two slices of bread each, a bit of hummus or vegan mayo, a slice of tofu on each, topped with wilted greens, fermented veggies and slices of the fresh veggie. Serve open face or make it into a tall sandwich that will be as messy as it will be delicious. Enjoy!
