- 2 Servings
- 30 mins Prep Time
- mins Total Time
Created by Marianna’s Pantry
1/3 of a block of Nasoya Extra Firm Tofu
1 tbsp coconut aminos
½ tsp ginger
¼ tsp sea salt
1/3 of an avocado
½ of a slicer heirloom tomato
½ cup of purple cabbage
¼ cup broccoli sprouts
2 slices of gluten free sourdough (or bread of choice)
- Start by pressing your tofu: place it on top of a cloth and add a few books or plates on top, this is to drain out the excess water.
- While the tofu is pressed, prepare your veggies and set aside.
- Heat a small sauté pan on medium heat and spray with cooking spray to ensure your tofu doesn’t stick. Add sliced tofu to the pan and drizzle with coconut aminos, ginger and sea salt.
- Let cool for 3 minutes on each side. Once done cooling add tofu to one slice of bread and layer with the rest of your ingredients.