Sandwich with BUMI Asian tempeh, pointed cabbage and sriracha mayo

Number of servings: 2

Ingredients:

100 ml vegan mayonnaise

1 to 2 tablespoons sriracha

1 lime, rasp and juice

¼ pointed cabbage

1 carrot

1 tbsp sunflower oil 

175 g BUMI Tempeh Asia

4 wholemeal or spelt buns

Preparation:

1. Mix the mayonnaise with the sriracha. Add 1 tablespoon first and a little more if you like it extra spicy. Grate the lime over the mayonnaise and squeeze out the juice of ½ lime. Stir and set aside.

2. Cut the pointed cabbage into strips as thin as possible. Grate the carrot on the largest setting on the grater.

3. Heat the sunflower oil in a frying pan over a high heat and fry the BUMI Tempeh Asia in it for a few minutes. 

4. Spread all the slices of bread with the sriracha mayonnaise. Then spread 2 slices of bread with the pointed cabbage, carrot and tempeh. Cover with the last 2 slices of bread, cut and serve.