Crispy Sandwiches

 

  • puffed corn cakes
  • crumbled tofu
  • carrots
  • pickled cucumbers
  • fresh cucumbers
  • smoked tofu
  • olive oil
  • basil
  • black pepper
  • salt

 

I peel the carrots, grate them and strain the excess liquid. I add salt and sauté shortly in olive oil. I add crumbled tofu and chopped basil. I carefully season with black pepper and some more salt. I stir well and remove from heat.

I slice the cheese as well as fresh and pickled cucumbers thinly.

I layer the puffed corn cakes with the tofu and carrots spread, smoked tofu and vegetables.

 

 

My dreams are real and crispy clear.

 

Chef Kamala

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