Spelt Sandwiches with Tofu Cream
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 440 kcal | (21 %) | ||
| Protein | 14.4 g | (15 %) | ||
| Fat | 23.6 g | (20 %) | ||
| Carbohydrates | 42 g | (28 %) |
Ingredients
- Ingredients
- 1 slice Toast
- 6 Tbsps green (unripe) Spelt berries
- 300 milliliters Vegetable broth
- 2 bunches scallions
- 1 bunch parsley
- 6 Tbsps crushed Spelt
- 2 Tbsps butter
- 2 eggs
- 2 Tbsps sunflower oil
- 100 grams Silken tofu
- 5 Tbsps Crème fraiche
- 2 Tomatoes
- 2 Tbsps soybean sprout
- leaves Lettuce
- 8 slices Whole Grain Sandwich
- salt
- Black pepper
- cayenne pepper
Preparation steps
Cut toast into cubes and sprinkle with a little lukewarm water. Mix green spelt and broth in a saucepan, cover and simmer over low heat for about 10 minutes.
Rinse, trim and chop scallions. Rinse parsley, pat dry, pluck leaves and finely chop.
Stir crushed spelt into green spelt mixture and let soak for about 15 minutes. Melt butter in a skillet, sauté about 2/3 of the scallions and parsley and let cool.
Stir sauteéd scallion mixture, eggs and soaked toast mixture into spelt mixture and season with salt and pepper. Heat sunflower oil in a skillet. Form spelt mixture into 4 patties and fry on both sides for about 10 minutes.
Mix tofu and creme fraiche until smooth. Peel garlic and squeeze through a garlic press. Mix garlic, remaining scallions and remaining parsley into tofu mixture and season with salt and cayenne pepper.
Rinse tomatoes and cut into slices. Rinse and drain soy bean sprouts. Rinse lettuce leaves and pat dry. Set lettuce leaves on half of the bread slices and top with tofu cream, spelt patties, tomato slices, sprouts and remaining bread slices to serve.
