The Ultimate Vegan Club Sandwich

Ingredients

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Maple syrups

  1 tbsp or 20g

• Salt

  Table

  ½ dash or 0.2g

• Tofu

  Raw, firm, prepared with calcium sulfate

  120g

• Miso

  ½ tsp or 3g

• Tahini

  Dips and Spreads - Wegmans

  3 tblsp or 45g

• Maple syrups

  1 tsp or 7g

• Water

  Plain, clean water

  1 tbsp or 15g

• Bread

  Pan dulce, sweet yeast bread

  3 slice (average weight of 1 slice) or 189g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Kale

  Raw

  34g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Preheat oven to 375°F (190°C). Slice the sweet potato into 1/4" thick coins and arrange in a single layer on a baking tray.
2. Mix together the mustard, maple syrup, salt and pepper for the sweet potato chips and spread onto the surface of the sweet potato coins. Bake in the oven for 20 to 30 minutes, or until cooked through and edges are crispy.
3. Dry the kofu slices between paper towel for 5 to 10 minutes.
4. Make the marinade by mixing together the miso paste, tahini, maple syrup and 1 tbsp of water until smooth. Arrange the kofu slices on a baking tray and spread the miso tahini marinade over the kofu. Bake in the oven for 20 to 25 minutes, or until golden brown.
5. To assemble, mash the avocado and spread it on 2 pieces of toast. Top one with kale, tomato, and baked kofu, and the other with kale, sweet potato chips, alfalfa sprouts & cocomayo. Stack them together and top with the final piece of toast. Use a bread knife to cut into smaller triangles.