I’m doing a project where I find a food from every country and vegan-ify it. For Bolivia, I made trancapecho, a massive and amazing sandwich from Cochabamba. This is one of my favourites so far in this series, and I highly recommend it.
1. Peel and boil the potatoes until soft, or roughly 15-20 minutes.
2. Set the rice to cook.
3. Combine the dry breading ingredients in a bowl, and slice the tofu into slices. Douse each tofu slice in soy sauce, then mix it in the breading until thoroughly coated.
4. Fry the tofu in a pan until brown and crispy on both sides (~3-5 minutes/side)
5. While the tofu is frying, prepare the pico de gallo. Combine chopped onion, bell pepper, and tomato in a bowl. Add the lemon juice, salt, and pepper, and mix.
6. Once the potatoes are soft, slice, and fry in a pan with oil until brown (~5 minutes).
7. Once all ingredients are ready, add them to the sandwich, layer by layer. First, add a layer of rice, then tofu, then potatoes, then avocado, then pico de gallo. Serve with salsa, either on the side or on the sandwich.
Substantial_Bill_213
Very interesting, thank you
Zehdarian
so wait this is a sandwitch with rice AND potatoes on it? I need a nap just thinking of it.
sternumb
Ohh this looks delish! If you ever want to try vegan-ifying mexican food, [This channel ](https://youtube.com/channel/UCrN5l3YrBp8CiYNv7_xf2AA?si=HCmy6D1Xjk_gRZwz) has tons of recipes! Though the videos are in Spanish ahaha so if you need help translating just lmk and I’ll be happy to help 😀
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I’m doing a project where I find a food from every country and vegan-ify it. For Bolivia, I made trancapecho, a massive and amazing sandwich from Cochabamba. This is one of my favourites so far in this series, and I highly recommend it.
I did a full write-up with instructions, suggestions, and the history of the dish [here,](https://jannekeparrish.com/around-the-world-in-vegan-ways/vegan-trancapecho) but the recipe is also included below. Allin mikuna!
**Ingredients**
**Breaded Tofu**
1/2 block firm tofu, pressed and drained
3/4 cup (175g) flour
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp ras el hanout
1 tsp nutritional yeast
Soy sauce
**Pico de Gallo**
1 bell pepper, finely chopped
1 tomato, finely chopped
1/2 red onion, finely chopped
1 tbsp lemon juice
Salt
Pepper
**Rest of the Sandwich**
3 medium potatoes, sliced
1 cup rice, cooked
1 avocado
Rolls
**Instructions**
1. Peel and boil the potatoes until soft, or roughly 15-20 minutes.
2. Set the rice to cook.
3. Combine the dry breading ingredients in a bowl, and slice the tofu into slices. Douse each tofu slice in soy sauce, then mix it in the breading until thoroughly coated.
4. Fry the tofu in a pan until brown and crispy on both sides (~3-5 minutes/side)
5. While the tofu is frying, prepare the pico de gallo. Combine chopped onion, bell pepper, and tomato in a bowl. Add the lemon juice, salt, and pepper, and mix.
6. Once the potatoes are soft, slice, and fry in a pan with oil until brown (~5 minutes).
7. Once all ingredients are ready, add them to the sandwich, layer by layer. First, add a layer of rice, then tofu, then potatoes, then avocado, then pico de gallo. Serve with salsa, either on the side or on the sandwich.
Very interesting, thank you
so wait this is a sandwitch with rice AND potatoes on it? I need a nap just thinking of it.
Ohh this looks delish! If you ever want to try vegan-ifying mexican food, [This channel ](https://youtube.com/channel/UCrN5l3YrBp8CiYNv7_xf2AA?si=HCmy6D1Xjk_gRZwz) has tons of recipes! Though the videos are in Spanish ahaha so if you need help translating just lmk and I’ll be happy to help 😀