Miso Hempy Mushroom and Smoked Tofu Loaded Sandwich with a Rainbow Slaw
Who is excited to make this loaded sandwich?! We know we are….
This sandwich is loaded with hempy goodness including our Original Hemp Seed Oil. Our oil is made by squeezing hemp seeds really hard. If we’re being fancy, we’ll tell you it’s cold-pressed. If we’re not, we’ll just say drizzle on salads for some extra sweet nuttiness, or cook with for healthier roast potatoes or of course make this amazing looking miso hempy mushroom and smoked tofu loaded sandwich with a rainbow slaw! Hemp seeds are high in all the good fats, so our oil is packed full of omega 3 and is really low in saturated fat (40% less than olive oil).
- The slaw
- 1/2 carrot (grated)
- 60g white cabbage (finely sliced)
- 1/2 red pepper (finely sliced)
- 1/2 red onion (finely sliced)
- Juice from 1/2 lemon
- 35g vegan mayonnaise
- Generous pinch of salt
- Handful of finely chopped parsley
- 1/2 block extra firm smoked tofu (sliced)
- 1.5 tablespoons Original Good Hemp Seed Oil
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic granules
- Miso mushrooms
- 2 large (approx. 130g) portobello mushrooms (sliced)
- 1 teaspoon miso paste
- 1 tablespoon Original Good Hemp Seed Oil
- 1 tablespoon mirin
- For the rest
- 1 ciabatta style roll (toasted)
- Extra mayonnaise
- Handful of rocket leaves
- 1/2 large beef tomato (sliced)
Begin by preparing the coleslaw by combining all the ingredients together. Preheat the oven to 180c.
Next prepare the tofu. In a pan combine the oil, soy sauce, smoked paprika and garlic granules. Add the tofu slices and coat in the marinade. Put to one side.
Now prepare the mushrooms. Combine the oil, miso paste and mirin and coat the mushrooms in the mixture. Place them into an ovenproof dish and into the oven for20 minutes.
Meanwhile place the pan with the tofu in onto a medium heat on the hob and cook for 5 minutes on each side.
Slather some extra mayo on the toasted ciabatta, add the rocket, sliced tomatoes, cooked tofu, then cooked mushrooms followed by a generous helping of coleslaw.
Add the top of the ciabatta, slice and enjoy. The remaining coleslaw will keep fresh in the fridge for 3 days.