We recently joined a CSA and I have created my favorite seasonal, WFPB, mainly locally sourced sandwich. Our CSA partners with a local tofu making collective who make awesome pre-pressed extra firm tofu-also works with normal pressed tofu, any bread and any greens of choice.
Recipe: Whole Wheat Sourdough bread, homemade whole grain mustard, either miso or tahini sauce, steamed golden and red beets, shallot, greens of choice (today I used home-sprouted alfalfa and CSA micro greens int he past I have also used boiled collards and kale). Just wanted to share 🙂
by pakora2
1 Comment
Looks absolutely delicious