Description
Learn how to make those filling low glycemic high-protein vegan breakfast sandwiches with avocado and fermented tofu.
Ingredients
Scale
2 slices of whole grain sourdough bread (I used my buckwheat-quinoa bread)
Avocado mash:
- Half an avocado
- 1–2 tsps. lemon juice
- 1/4 tsp. turmeric
- 1/4 tsp. garlic powder
- 1/8 tsp. horseradish powder (optional)
- Black salt or Himalayan salt to taste
Toppings:
- Fermented tofu (about 100g, 3.5oz) or tempeh slices or edamame mash or seitan
- Kimchi or sauerkraut
- Sprouts or micro greens
Instructions
- First, mash half an avocado with fork. Drizzle on some lemon juice. Then garlic powder and turmeric. I also added some horseradish powder. Black or regular salt. And then mix it all up.
- Spread the avocado mash on 2 slices of whole grain sourdough bread.ย
- Now layer on some fermented tofu. By all means, add as much as you can fit. You might use any tofu, tempeh, edamame mash or even seitan instead.
- Finally, let’s top them off with kimchi for tanginess and micro greens for further nutritional boost. And itโs ready for savouring!
Notes
Use any preferred whole grain sourdough bread. For example, fermented buckwheat bread or whole grain spelt sourdough.
- Prep Time: 5 minutes
- Category: Breakfast
Nutrition
- Serving Size: 2 sandwiches
- Calories: 458 kcal
- Fat: 21.2g
- Carbohydrates: 35.5g
- Fiber: 11g
- Protein: 25g
