TOFU SANDWICHES WITH MARINATED FENNEL

SERVES 4 BURGERS

FOR THE TOFU

1 lb. (500g / 18oz) tofu

2 garlic cloves

1 tbsp. chopped fennel fronds

2 1/2 tsp. fennel seeds

1 tsp. coarse sea salt

1/2 tsp. black pepper

3 tbsp. olive oil

1 tbsp. agave nectar

FOR THE MARINATED FENNEL

2 small fennel bulbs

1 tsp. coarse sea salt

2 tbsp. lemon juice

FOR THE REMOULADE

1/4 cup plus 2 tbsp. (85g / 3oz) vegan yogurt

1/4 cup (55g / 2oz) vegan mayonnaise

2 tbsp. chopped fennel fronds

2 tbsp. chopped fresh chives

2 tbsp. chopped fresh parsley

1/2 tsp. salt

4 sandwich rolls

1 tbsp. chopped fennel fronds

NUTRITIONAL VALUES

Calories: 416kcal
Fat: 13.6g (2.3g S.Fat)
Carbs: 58.2g
Protein: 20.3g
Sugar: 20.2g
Sodium: 1170mg

METHOD

Tofu should be cut into 1.5 cm thick slices. In a mortar, combine the garlic, fennel fronds and seeds, salt, pepper, oil, and agave nectar to make a paste. Allow the tofu to marinate in the paste for 2 hours in the refrigerator.

To make the marinated fennel, thinly slice the fennel bulbs, combine them with the salt and lemon juice, and rub them together with your hands.

Combine the remoulade ingredients in a large mixing bowl.

Remove the tofu from the marinade and let it drain for a few minutes. Cook for 4 to 5 minutes over direct heat, brushing occasionally with the leftover marinade.

Cut the rolls open and warm them for 2 minutes on their cut sides over direct heat. Fill them with remoulade, tofu slices, marinated fennel, and fennel fronds, then top with chopped fennel fronds.

RECIPE NOTES

The marinated fennel can be made ahead of time and refrigerated overnight.

MARINATED FENNEL SALAD

SERVES 4 PORTIONS

FOR THE LENTILS

1 cup (200g / 7oz) dried red lentils

1 1/3 cups (400 ml) vegetable broth

1 tsp. ground fennel

1/2 tsp. ground cumin

1 tbsp. white balsamic vinegar

1 tsp. lemon juice

FOR THE FENNEL

2 fennel bulbs

1 spring onion

FOR THE DRESSING

1/4 cup plus 1 tbsp. (75 ml) olive oil

2 tbsp. white balsamic vinegar

2 tsp. lemon juice

1 tsp. salt

1/2 tsp. black pepper

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 14g (2g S.Fat)
Carbs: 39.1g
Protein: 15.7g
Sugar: 2.1g
Sodium: 902mg

METHOD

In a saucepan, combine the lentils and broth and bring to a boil. Cook for ten minutes on medium heat. After 5 minutes, add the ground fennel and cumin.

Set aside the fronds and clean the fennel bulbs. The fennel should be thinly sliced, and the spring onion should be cut into thin rings.

Combine the ingredients for the dressing.

Pour the dressing over the fennel and spring onions and toss to combine.

Vinegar and lemon juice should be used to season the lentils.

On a plate, arrange the dressed fennel and spring onion. Top with the warm lentils and finely chopped fennel fronds.

RECIPE NOTES

This salad is also delicious when served cold and can be made ahead of time.