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Tender tofu “steak” sandwich with watercress

by Michael Jolliffe

Serves: 2

Time to Prepare: 15mins

1 packet of marinated tofu
4 slices of a sturdy, crusty fresh rye or spelt loaf
A mixture of greens: watercress, rocket and mustard greens
1 large, ripe tomato, diced
1 medium yellow onion, diced
Small handful of fresh thyme, chopped
4 tbsp extra virgin olive oil
2 tbsp of organic wholegrain mustard
Cracked black pepper


  1. Simmer the diced onion in a pan with half of the olive oil for 5 minutes, or until beginning to soften.
  2. Season both sides of the tofu with freshly milled pepper and rub with the remaining olive oil, before mixing with the softened onion in the pan and ‘braising’ on both sides for 3-4 minutes.
  1. Meanwhile, spread all four sides of the bread liberally with mustard and layer the greens then tomato pieces evenly on the bottom side of each sandwich.
  2. Chop the heated tofu ‘steak’ in half and place, with the onions, onto the greens and tomatoes. Drizzle the juicy leftover olive oil over the topside of each sandwich.
  3. Garnish with thyme, close and enjoy.

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