Description
A delicious and satisfying Crispy Eggplant and Tofu Vegan Focaccia Sandwich. This sandwich features golden, crispy eggplant and tofu layered with creamy walnut pesto on a warm, fluffy focaccia loaf. It’s a flavorful and texturally rich meal, perfect for lunch or a light dinner.
Ingredients
- For the Walnut Pesto:
- 1 cup Walnuts
- 1 clove Garlic
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 pinch Salt
- For the Eggplant and Tofu:
- 250 g Extra Firm Tofu
- 1 large Eggplant
- 2 tbsp Flax Meal
- 1/4 cup Oat Milk
- 1/2 cup Almond or Oat Flour
- 1/2 cup Panko Breadcrumbs
- Garlic Powder to taste
- Onion Powder to taste
- Salt to taste
- Black Pepper to taste
- For the Sandwich Assembly:
- 2–3 medium Tomatoes
- 1 Avocado
- Sun-Dried Tomatoes to taste
- 1 loaf Vegan Focaccia
Instructions
- Prepare Tofu: Slice the extra firm tofu into even pieces. Marinate them with your favorite spices and a splash of soy sauce. Air fry the tofu at 180°C for 12 minutes until golden and crispy.
- Make Pesto: Blend all the walnut pesto ingredients in a food processor until well combined but slightly chunky.
- Prepare Eggplant: In a mixing bowl, combine flax meal, oat milk, and lemon juice. Let it sit for 5 minutes. Meanwhile, mix almond or oat flour with panko breadcrumbs, garlic powder, onion powder, salt, and black pepper. Slice the eggplant, coat it first in the wet mix, then dredge in the dry mix. Air fry for 12-15 minutes, flipping halfway, until crispy and golden brown.
- Assemble Sandwich: Slice your vegan focaccia loaf in half. Spread a generous layer of walnut pesto on one side. Then, layer the fried tofu, crispy eggplant, fresh tomatoes, creamy avocado, and sun-dried tomatoes.
- Serve immediately for the best flavor and texture.
Notes
- Serve immediately for the best flavor and texture.
- Do not refrigerate for optimal crunch.
- Substitute sunflower seeds for walnuts in the pesto for a nut-free option.
- Tempeh can be used instead of tofu.
- Zucchini can be used instead of eggplant.
- Chia seeds can be used instead of flax meal.
- Any non-dairy milk can be used instead of oat milk.
- Chickpea flour can be used instead of almond or oat flour.
- Regular breadcrumbs can be used if gluten-free is not essential.
- Hummus can be used instead of avocado.
- Fresh or roasted red peppers can replace sun-dried tomatoes.
- Opt for gluten-free bread for a gluten-free version of the focaccia.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 37 g
- Saturated Fat: 4 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 21 g
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