Tofu Cutlet and Roasted Veg Sandwich


Tofu Cutlet and Roasted Veg Sandwich

  • Prep Time 10m
  • Cook Time 15m
  • Servings 2


  •  1 courgette, thinly sliced, lengthways
  •  1 yellow or red pepper, thinly sliced
  •  Olive oil
  •  3/4 cup cornflour
  •  1 block firm tofu, drained, pressed, and quartered
  •  Salt, to taste
  •  2 Tbsp vegetable oil
  •  4 slices crusty bread
  •  1 tomato, sliced
  •  1 avocado, sliced
  •  Pepper, to taste


  • Preheat the oven to 200°C and arrange the courgette and pepper on a baking sheet. Brush with a little olive oil and place in the oven for about 10 minutes, or until soft and brown around the edges.
  • Spread a layer of cornflour on a plate, coat each piece of tofu with it, and sprinkle with a little salt.
  • Pour about 2 tablespoonsful of vegetable oil into a pan over medium-high heat. Fry the tofu on both sides until crispy and golden brown, about 7 or 8 minutes on each side. Cut each piece diagonally.
  • Layer the fried tofu, courgette, pepper, tomato, and avocado on 2 slices of bread, season with salt and pepper, and top with the remaining slices.

Recipe Adapted From An Ode to Mung Beans