Vegan Sandwich With Tofu Cream
A delcious sandwich full of mediterranean flavours made with simple ingredients.
Ingredients
- 1 eggplant
- olive oil
- salt
- 6.3-7 oz firm tofu 180-200g
- 3 tablespoon taggiasca olives in oil
- black pepper
- 2 tablespoon chopped fresh parsley
- 9 sun-dried tomatoes in oil
- bread of choice
Instructions
Prepare the eggplant
- Slice the eggplant lengthwise into ½ inch slabs. Brush a grill with olive oil. Add the eggplant slices, sprinkle with salt and grill over medium-high heat for 3-4 minutes per side until tender and charred.olive oil, salt, 1 eggplant
Make the tofu olive cream
- To a blender or food processor, add tofu torn with your hands, olives just slightly drained from their oil (but still coated in it), and salt and pepper. Blend until smooth and spreadable. Adjust with a drizzle of olive oil or a splash of water if necessary to help blending and for a creamier texture. Stir in chopped parsley.6.3-7 oz firm tofu, 3 tablespoon taggiasca olives in oil, black pepper, 2 tablespoon chopped fresh parsley
Assemble the sandwich
- Spread the tofu olive cream generously over your bread. Add grilled 1 or 2 eggplant slices and sun-dried tomatoes. Close with the other slice of bread. Enjoy!9 sun-dried tomatoes in oil
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