Ingredients
For the sandwich
- 1 tbsp olive oil + a little to assemble
- 140g tofu, sliced into 2 cm thick rectangles
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 3 tbsp all plants Genovese Basil Vegan Pesto
- 2 large squares of focaccia, halved and lightly toasted
- 1 large tomato, sliced
- Handful watercress
Method
- Heat the olive oil in a large frying pan, once hot add the tofu and fry for 3 minutes on either side until golden. Add in the soy and maple and fry for another 30 seconds on each side until the sauce has reduced and is sticky on the tofu. Leave to cool slightly before assembling.
- Drizzle some olive oil on both sides of your toasted focaccia and top with the sticky soy tofu. Spoon over a thick layer of Plants Basil Pesto then place the tomato and watercress on top and sandwich with the top piece of focaccia. Wrap with baking paper so it’s easier to slice in half.
