Teriyaki Veggy Sandwich – a delicious recipe with Bread, Avocado, Aburaage, mayonnaise, Soy sauce, Mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Thoroughly drain the aburaage.
2
Add the ingredients into a pan and bring to a boil.
3
Add the aburaage and keep coating with the sauce until all the liquid has boiled away.
4
Slice the avocado.
5
Slice the aburaage into any size you like.
6
Spread the bread with soy mayonnaise, then add lettuce -> aburaage -> avocado -> soy mayonnaise.
7
Repeat once more, top with lettuce and finish off by sandwiching with another layer of bread.
8
Sometimes the sandwich may drip a bit so I recommend wrapping it in parchment paper Cut a sheet of parchment paper into a square.
9
Fold into a triangle, and then fold again into another triangle to create a pocket.
10
The pocket may not hold together very well, so staple to secure.
11
It should end up looking like this, wonder if you can see it?
184
kcal
Calories
19
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 slice Bread (sliced to your preferred thickness) I used an 8 slice loaf, 3 leaves Lettuce, 1/2 Avocado, 1 Aburaage, and more.
Yes, Teriyaki Veggy Sandwich falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
