Ingredients for 4 sandwiches:

8 slices of whole wheat toast

200 gr tofu, natural

1/2 cup rusks

2 tsp chicken spice mix

1 tsp onion powder

1 tsp sweet paprika

1/2 tsp smoked paprika

1/2 tsp salt

1/2 tsp oregano

1/2 tsp sugar

black pepper

1 cup soy milk without sugar

2 tbsp apple cider vinegar

1/2 cup corn flour

1 cup chopped iceberg

4 slices of vegan yellow cheese

4 tbsp Mayo Vegan Sauce with Mild Mustard by Condito The Green Line

Method:

Wrap the tofu in a clean towel and put a weight on top for 30 minutes, so that it drains of its liquids. Then, cut it lengthwise into 4 equal slices. In a bowl, add the rusks, spices, salt and sugar and mix. In a second bowl, mix the soy milk with the apple cider vinegar and leave it aside for 10 minutes, so that it thickens. Pour the corn flour on a plate. Preheat the oven to 200 ^οC. Dip the slices of tofu in the corn flour and then dip them one by one in the soy milk mixture and then bread them in the rusks mixture. Make sure the slices are well covered on all sides. Spread them on a baking sheet lined with non-stick paper, spray them with a little olive oil if you like and bake for about 30 minutes or until they turn golden.

Spread 1 tbsp of Mayo Vegan Sauce with Mild Mustard on a slice of toast, add a slice of breaded tofu on top, then a slice of vegan yellow cheese and some chopped iceberg. Cover with a second slice of toast and repeat for the remaining sandwiches.