Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
783
Calories
26g
Protein
22g
Fat
124g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Rye | 1 slice (32g) | 83 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 vegan bread roll (white, wholemeal, rye etc..)
- a few sprigs of parsley
- 1/4 cup pitted black or stuffed olives
- a dash of lemon juice
- a little olive oil
- pepper
- a slice of tofu
- 1 tablespoon sundried tomato paste
- lettuce leaves
- =
Directions
1
Marinade the tofu in the lemon juice and olive oil for a few minutes. Split vegan bread roll in half. Slice the olives. Spread the vegan bread with sundried tomato paste and scatter the olives over.
2
Place the tofu over everything, sprinkle all over with pepper and/or salt, and top with the lettuce leaves. This sandwich is great for taking to school, work and picnics.
Recipe sourced from
fandom