Sandwiches and school lunches, neither of which I was a particular fan of, go hand in hand. All I ever went for was plain cheese, plain ham…the most adventurous I got was blackberry jam.
Needless to say sandwiches of yester year were altogether boring and bland. Flattened sometimes soggy sandwich bread that lack any real nutritional let alone managed to satisfy any sort of hunger for longer than an hour. The lunchbox sides of yoghurt, cereal bars and fruit always ended up being a little bit more appealing.
Partially due to being overly calorie conscious and largely because I lacked the enthusiasm for food that encourages you to think outside the box, sandwiches and me were far from a match made in heaven.
Kath, with her passion for food, fresh bread and interesting sandwich and salad combinations is a massive inspiration when it comes to trying out new flavour sensations. She’s posted in the past about the Great Harvest tofu sandwich will looks as amazing as it sounds.
With the tofu sandwich and my “cheesy” pumpkin toasted sandwich in the back of my mind I decided to put the latest fresh bread to good use and make myself one hell of sandwich. In contrast to my childhood lunch box staples this sandwich was packed full of flavour, nutrients and was incredibly filling and satisfying.
Sometimes the simple things in life really do deliver! I do highly recommend giving the seeded spelt bread whirl and if not investing in a dense seeded wholegrain bread that’s jam packed full of fibre and goodness.
The general rule of thumb for me with bread if I have to purchase a loaf rather than making it myself (which doesn’t happen all that often) is…
- Choose stoneground wholegrain (and check the ingredient list to ensure it isn’t just a “marketing” term slapped on the label to attract people!)
- Minimal ingredients, all easily definable….i.e. nothing artificial or that requires standing in the same spot for more than a few seconds to read down through the list in the supermarket!
- Fresh if possible – if there is a local bakery or wholefood store that bakes bread it’s the way to go, then you can ask them what went in to it
- Seeded! Bread with an extra hit of nutrients in the forms of seeds or nuts, giving you some healthy fats and minimising the overall impact of the bread on your blood sugar; slowing down the rate of digestion and keeping you fuller for longer
- The denser the better! The more aerated the bread the higher the GI – again relating to it’s impact on your blood sugar, how quickly it’s digested and how long it ultimately will leave you feeling full for
What are your favourite if strange sandwich filling combinations?
Any top bread buying tips?
Cheesy Pumpkin & Curried Tofu Sandwich
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 8 minutes
- 2 slices seeded spelt bread
- 1/3 cup pumpkin puree
- 1 tbsp nutritional yeast
- 1 tbsp cooked chickpeas
- Two match box sized piece firm tofu
- 2 tsp curry powder
- 1 tbsp lemon juice
- 1 tbsp liquid aminos
- Lamb’s lettuce
- Sliced tomato
- 1 tsp Dijon mustard
- Mix together aminos, curry powder and lemon juice. Pour over tofu in a bowl and set to one side for 5-10 minutes.
- Meanwhile blend or mash together pumpkin puree, chickpeas and nutritional yeast until smooth and creamy. Add in a splash of almond milk if it’s too thick.
- Cook tofu in non stick skillet over a medium heat for about 4 minutes on each side, until just starting to brown.
- If serving the sandwich warm heat up pumpkin mixture in a pot over a low heat for a couple of minutes or in the microwave and toast slices of bread under the grill or in your toaster!
- Spread pumpkin mixture, warm or cool, on one slice of bread. Top with tofu, followed by sliced tomato and lettuce. Spread mustard on to the other slice of bread before pressing down to complete the sandwich.
- I prefer the toasted bread warm pumpkin mix option!