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.

BBQ TEMPEH SANDWICHES WITH STEWED FIG & ONION MARMALADE & ARUGULA

SERVES 4 SANDWICHES

FOR THE MARMALADE

1 1/4 cups (180g / 6oz) dried figs

4 red onions

2 tbsp. olive oil

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 bay leaf

1/2 cup (100ml) red wine vinegar

2/3 cup (150ml) water

FOR THE TEMPEH

One 8 oz. (225g) package tempeh

1/4 cup plus 2 tbsp. (90ml) soy sauce

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

1 tsp. smoked paprika

4 sandwich rolls

4 tbsp. vegan cream cheese

2 handfuls arugula

NUTRITIONAL VALUES

Calories: 720kcal
Fat: 31.6g (4.8g S.Fat)
Carbs: 81.9g
Protein: 26.4g
Sugar: 26.9g
Sodium: 1686mg

METHOD

To make the marmalade, dice the figs and thinly slice the onions. In a hot cast-iron saucepan, heat the olive oil and sweat the figs, onions, cinnamon, salt, and bay leaf for 5 minutes over indirect heat. Cook for 40 minutes over low heat after deglazing the pan with the vinegar and 2/3 cup (150 ml) water.

Cut the tempeh into 1 cm thick slices and blanch in boiling water for 10 minutes before draining.

Marinate the tempeh slices in the soy sauce, oil, and paprika mixture for 30 minutes.

Cook the tempeh for 4 to 5 minutes on each side over direct heat.

Cut the rolls in half and spread 1 tablespoon vegan cream cheese on each cut side. Fill each with arugula and tempeh, then top with 1 to 2 tablespoons fig and onion marmalade.

RECIPE NOTES

The marmalade is also delicious if made ahead of time and can be stored in the refrigerator for up to a week.