Tofu Milanese Ciabatta

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Step 1.

Cut your ciabattas in half and toast cut side down in a dry frying pan.

Step 2.

Slice each tofu block into 6 thin slices.

Step 3.

Mix your flour, oat milk and 4 tbsp Sacla Vegan Pesto in a bowl until it forms a thick batter. Pour your panko breadcrumbs into a separate bowl.

Step 4.

Dip a tofu slice into your batter, then straight into the breadcrumbs so that it is fully coated. Repeat with your remaining tofu slices.

Step 5.

Heat a good glug of vegetable oil in a frying pan over a medium-high heat. Add your tofu slices and fry for 3 minutes on each side until crispy and golden. Remove from the pan and drain on a plate lined with paper towel.

Step 6.

Mix your remaining pesto with your vegan mayo in a bowl.

Step 7.

Slice your tomatoes and drain your jarred red peppers, patting dry with some paper towel if they feel a little wet.

Step 8.

Assembly time. Spread the base of your ciabatta with your pesto mayo, then top with your crispy tofu, red peppers, sliced tomato and rocket. Top with the other side of your bread, then serve.

You could swap the tofu out for thinly sliced aubergine or halved portobello mushrooms for an entirely veg-based affair.

4 Ciabatta Rolls
560g Firm Tofu
80g Flour
140ml Oat Milk
8 Tbsp Sacla Vegan Pesto
100g Panko Breadcrumbs
4 Tbsp Vegan Mayonnaise
4 Large Tomatoes
4 Large Jarred Peppers
Handful of Rocket
Vegetable Oil