Description
This dreamy brown bread, filled with smoked tofu and green mayonnaise, will make you feel happy, satisfied and empowered. You can always add some green leaves, when eating at home. But just as it is, to take away and eat while walking to work, it is perfect.
Ingredients
Scale
Bread
150Gr whole spelt flour
100gr whole rye flour
100gr whole oats flour
30gr oats flakes
20gr fresh yeast
300ml oats milk
1 egg (optional)
Juice of half a lemon
Sandwich
2 roasted sweet peppers
75gr black olives, smashed into tapenade
200gr, tofu slices
Vegan cheddar cheese
4 tsp Dijon mustard
Avocado mayo
¼ tsp salt
½ lime juice
1 tbsp vegan mayo
1 avocado
Black pepper
Olive oil
Instructions
- Turn on the oven at 60º with the fan. Mix the three flours in a large bowl. In a medium pan, heat the milk to warm temperature, add the fresh yeast and whisk with a fork until all is well integrated. Squeeze the juice of half a lemon to the milk, whisk again and add the liquids to the dry ingredients. Start integrating the ingredients with a spatula, sprinkle a little flour on a flat surface and start kneading for 20 minutes.
- Stop the oven. Grease a long bread mold, put the dough inside, cover with a kitchen clothe and place it in the oven for 40minutes, until double its size.
- After this time, raise the oven temperature at 175º. Bake the bread for about 30-40 minutes.
Cut a few thin slices of tofu and fry them in a pan with a drop of oil, until golden brown and crispy. They will look like bacon. - Mash all the ingredients for the avocado mayonnaise and set aside. Remove the stones from the olives and roughly mash, set aside.
- Spread the slices of oats and rye bread with avocado mayo, then add the cheese, the sweet peppers, tofu, black olives and spread the bread cover with mustard.
- Prep Time: 1
- Cook Time: 2
- Category: Brunch
- Cuisine: Mediterranean
Keywords: Vegan, Breakfast, Brunch
