Hoisin Tofu, Cucumber, Leek, Tomato and Lettuce Sandwich – Vegan

One of the eight limbs of Yoga, Yamas, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food.

It can sometimes be difficult to come up with tasty vegan sandwich ideas, here is one I came up with and really enjoyed.

Hoisin Tofu, Cucumber, Leek, Tomato and Lettuce Sandwich (Serves 2)

Ingredients;

1 block of tofu

4 Romaine Lettuce leaves

1 Beef tomato

1/3 of Cucumber

1/2 of a Leek

A bottle of hoisin sauce

Bread of your choice

Method;

Slice the block of tofu into 4 and place under a high grill until browned

Finely slice the leek and cucumber. Cut four slices off the beef tomato.

Divide the leek and cucumber between two of the slices.

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Place two slices of the grilled tofu on each sandwich. Put as much hoisin sauce on as you like!

Then place the sliced tomato and lettuce on top and finish off with the other slice of bread and enjoy!

I use Tofoo brand of tofu. It is very tasty and is made in the traditional way using seaweed rather than chemicals. Our local Tesco stock it.

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – Vegan

One of the eight limbs of Yoga, Yamas, includes Ahimsa – Compassion. Many Yoga practitioners choose a vegetarian or vegan diet as a way of living a more Ahimsa lifestyle. Compassion for all living beings and compassion for one’s self by eating healthy food. I will occasionally post some vegan recipes on this blog that I have created myself.

Chilli Avocado, Garlic Mushrooms and Pine Nuts on toast – Serves 2

Ingredients:

500g Mushrooms – whatever type you like, I used ordinary white mushrooms but have used mixed forest mushrooms in the past

3 Ripe Avocados

100g Pine Nuts

4 Slices of Brown Bread

1 1/2  Teaspoons of Garlic Granules

3 Tablespoons of Olive Oil

1 Teaspoon of Chilli Powder

1/2 Teaspoon of Smoked Paprika

Salt and Pepper to taste

Method:

Cut in half the avocados and scoop out the inside into a bowl. Mash the avocados with 1 tablespoon of Olive Oil, 1 teaspoon of Chilli Powder and 1/2 teaspoon of Smoked Paprika. Add salt and pepper to taste and feel free to add more chilli if you like it spicier.

Chop the mushrooms and fry in 2 tablespoons of olive oil in a non-stick frying pan over a medium heat for approx 10 minutes until they are starting to brown. Towards the end of cooking the mushroom add the 1 1/2 teaspoons of Garlic Granules and cook for a further few minutes.

Toast 4 slices of bread. Place two slices on each plate and divide the avocado mixture evenly across all slices. Divide the mushrooms evenly on top of the avocado.

Using the same non-stick frying pan used for the mushrooms, place the Pine Nuts in the pan and stir continually until they start to brown and toast. Then evenly divide the pine nuts across the mushrooms. Serve and Enjoy.

Feel free to use less Pine Nuts, I love them and like quite a few!