Saturday was sunny and hot and we were busy preparing our vegepatch for the summer round of vegetables. We always make sure we have lots of salad greens, edible herbs and flowers on hand year round - it's so fun to pick flowers to eat!
Our local summer roadside fruit stall (Mr Fruity) has set up within walking distance on the next street with bags of gorgeous hass avocados 5 for $4.00. As we are also blessed with a beautiful specialty bread shop round the corner (Wild Wheat) lunch was simple. This open sandwich is heavenly and such a colourful treat, especially with bread that is still warm from the oven! Here is our ginger tofu, and flower salad sandwich with Tahini dressing
Ingredients:
1/2 block of organic tofu
Freshly grated ginger
A good splash of tamari
Extra virgin olive oilSalad greens
Edible flowers (we used calendula petals)
Fresh picked parsley
Avocado
Tomato
Tahini dressing
Gomashio (or sesame salt) to season
Crusty bread like a sourdough cob - as fresh as possible
Rinse the tofu at pat dry. Slice in half through the middle to create a thin slice then cut diagonally into a triangle.
Heat in a frying pan the olive oil, tamari and freshly grated ginger and chilli until it begins to bubble and get fragrant. Don't let it burn.
Add tofu and fry until golden.
Slice bread and top with lettuce greens, tofu, then avocado and tomato. Drizzle with tahini dressing, sprinkle with chopped parsley, gomashio and flower petals.
