It seems to be starting to become a theme that the weekend in our household sees a super sub! This weekend we had another variation of the sausage sub, by doing tofu sausages with the usual salad and fried mushrooms and a poached egg. Nice and quick and easy to prepare, plus it is delicious!
To keep it vegan, omit the egg or give making a Vegan Fried Egg a try!
This was filling enough to keep us going on a Geocaching adventure today! We didn’t stop for our leftovers picnic lunch until 3:30 pm!
Tofu Sausages with Rocket, Watercress and Spinach salad, Fried Mushrooms and Poached Egg
Tofu sausages of your choice (we like the herby ones)
Rocket, watercress and spinach salad
3 large mushrooms, sliced
2 large free range eggs (or your homemade vegan eggs)
Bring a pan of water to the boil and season with salt
Heat a small amount of oil in a frying pan
Heat the grill to medium, with a grill tray already in
Add the mushrooms to the frying pan and fry for about 5-7 minutes until soft and coloured
Check the mushrooms regularly to make sure they are not over cooking
Grill or fry the sausages until cooked through according to the packet instructions) you can do them in the same an as the mushrooms to save on washing
Slice the sub rolls in half and grill with the inside of the roll facing the heat
Pop the eggs in to poach and boil for approximately 4 minutes (or longer if you don’t like them runny)
Remove the roll from the grill and spread with margarine/spread
Cover the base of the roll with the mixed salad
Slice the sausages in half long ways and layer onto the salad
Scatter the mushrooms over the sausages and follow by placing the poached egg on top
Give the whole thing a sprinkling of salt and pepper and serve immediately