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.