Janhavi's Recipes

This is an easy, high protein vegetarian sandwich with ~25gm proteins. It can be easily modified to use what you have in your kitchen. I used an airfryer to fry my tofu but you can bake or pan fry it instead. I used Jalapeno Cheddar loaf from Costco but you are free to use your favorite bread.

Ingredients:

• Jalapeno Cheddar Bread (2 slices)
• Tofu firm
• Cottage cheese 45gm
• English cucumber 45 gm thinly sliced
• Tomatoes thinly sliced
• Avocado
• Lemon 1/2
• Chickpea (Besan) Flour 30 gm
• Avocado Oil 3 tbsp
• Paprika 2 tsp
• Turmeric
• Pepper 2 tsp
• Dried herbs (I used Zaatar but feel free to use your favorite)
• Pickled Onions
• Salt to taste
• Water 3 tbsp

Instructions:

Step 1: In a bowl, add the chickpea flour, paprika, turmeric, pepper, salt and dried herbs. Mix all your dry ingredient and then add water. Whisk with fork to form a smooth batter consistency. Add water if you think the batter is too thick. Set aside for 10 minutes while preparing below

Step 2: Cut tofu in 2″x4″ rectangle shaped pieces. Use a kitchen towel to press and absorb water from it. Heat a pan with oil in it. Dip the tofu in the chickpea flour batter and add it to the airfryer or pan. Flip it after 5-6 minutes on medium heat. Remove from pan once golden brown on both sides

Step 3: Mash avocado in a bowl and add lemon juice and salt (keeping it simple!)

Step 4: Assemble the sando – Spread cottage cheese onto a slice; layer cucumber slices, tofu, tomatoes and pickled onions. Spread the avocado on another slice (I added some Peri Peri sauce from Nando’s for a kick). Grill the sandwich until golden brown.

Notes:

• Letting the batter sit for 10 minutes will help loosen the lumps. Using cold water to make the batter would help too.
• Feel free to add the herbs and salt to cottage cheese for additional flavor