Spicy tofu, av­o­cado and roast cap­sicum sand­wich

Central and North Burnett Times - - LIFESTYLE - Recipe by Chrissy Freer Photo by Taste Magazine

SERVES: 1 PREP: 5 min­utes COOK: 5 min­utes In­gre­di­ents

75g firm tofu, cut into 2 thin slices

½ tsp ground cumin ¼ tsp dried chilli flakes 1 tbsp mashed av­o­cado 40g whole­meal sand­wich thins

20g baby spinach

30g roasted red cap­sicum (not in oil), sliced ½ car­rot, peeled, grated


1. Sprin­kle the tofu evenly with cumin and chilli. Lightly spray a non-stick fry­ing pan with oil. Heat over medi­umhigh heat. Add the tofu and cook for 1-2 min­utes each side or un­til golden.

2. Spread the av­o­cado over the base of the sand­wich thin. Top with the spinach, cap­sicum, car­rot, tofu and the sand­wich thin lid.

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