For the mayo, mix together the yogurt, mayonnaise, maple syrup, and crushed garlic. Season with plenty of pepper, salt and lemon juice.
Spread both bread slices with butter. Place tofu and cucumber slices on a slice. Lay the cabbage on top and drizzle with the sauce. Optionally finish with a lettuce leaf or parsley and put the second slice of bread on top.
For a person:
2 slices of rye sourdough bread, toasted
1 tbsp (vegan) butter
100 g smoked tofu, sliced
2 pickles, sliced
2- EL SUUR Herb Deluxe Love Craft Herb
optional: parsley or lettuce leaf
For the yogurt mayo:
2 tbsp vegan mayonnaise
2 tbsp plant-based yogurt to taste (we used almond yogurt)
1 clove garlic - to taste
1/2 tsp maple syrup
Lemon Juice, Salt & Black Pepper