for 4 person

Coleslaw

3 tbsp	mayonnaise
75 g	plain yoghurt
1	organic lime, grated zest and 2 tbsp of juice
20 g	preserved jalapeño peppers in slices, drained
¼ tsp	salt
200 g	white cabbage, very thinly sliced
100 g	carrots, thinly sliced
½	red onion, cut into thin slices

Tofu

1 ½ tbsp	Maizena cornflour
½ dl	soy sauce
1 tsp	paprika
500 g	tofu, in 4 slices

Crumb coating

50 g	cornflakes, finely crushed
	oil for frying

Sandwiches

8 slice	toast bread, roasted
8	preserved jalapeño peppers in slices, drained

How it's done

Coleslaw

Place the mayonnaise in a measuring cup along with all the other ingredients up to and including the salt, puree. Mix the cabbage, carrots and onion with the sauce, set aside.

Tofu

Place the cornflour and soy sauce in a deep dish, mix well, season. Pat the tofu slices dry with kitchen paper, place in the soy sauce, leave to absorb for approx. 15 mins.

Crumb coating

Place the cornflakes in a shallow dish. Drain the slices of tofu, toss them in the cornflakes, press gently on the crumb coating. Heat the oil in a non-stick frying pan. Fry the tofu in batches for approx. 3 mins. on each side until crispy.

Sandwiches

Spread half of the coleslaw over 4 slices of bread. Add the tofu, top with the remainder of the coleslaw and the jalapeños, cover with a slice of bread, press down gently.

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