ramyaramesh3007This fluffy foccacia sandwich is loaded with crispy eggplant, fried tofu, tomatoes, avocado with homemade vegan walnut pesto!
A foccacia sandwich is perfect for any season because it loaded with crispy vegetables, tofu and slathered with a refreshing vegan pesto. It’s a flavourful upgrade from regular bread and is perfect for hot or cold fillings!
This sandwich is inspired by my love for foccacia – I got mine from a bakery but there are many wonderful vegan foccacia recipes out there. The fillings are exceptional because there are different depths and layers to this sandwich – we have crispy eggplant, a simple panfried or air fried tofu, fresh juicy tomatoes, creamy avocado, sun dried tomatoes and a nutty, refreshing vegan pesto spread.
These sandwiches are best fresh, but can be stored in an airtight container for 2–3 days. I don’t recommend freezing them as they would change the texture entirely. You can also prep the ingredients separately and assemble them on the day of consumption.
Ingredients You Need
- foccacia – I bought fresh focaccia that’s vegan at Tiong Bahru Bakery in Singapore
- vegan walnut pesto
- basil leaves
- toasted walnuts
- nutritional yeast
- lemon juice
- extra virgin olive oil
- salt
- black pepper
- extra firm tofu – you can pan fry or air fry them
- crispy air fried eggplant
- large eggplant
- vegan flax egg – flax meal + oat milk + lemon juice
- panko bread crumbs or ground corn flakes (for gluten free option)
- almond flour
- fresh tomatoes
- avocado
- sundried tomatoes
Gluten free substitutions: Use gluten free bread or foccacia. For crispy eggplant, use gluten free breadcrumbs or ground cornflakes.
Allium free substitutions: This recipe is free from alliums.
Foccacia Sandwich
Ingredients
Dairy Free Walnut Pesto
- 30 g basil
- 1/2 cup walnuts
- 3 tbsp nutritional yeast
- 1/2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Air Fried Tofu
- 250 g extra firm tofu
- olive oil airfrying
Crispy Eggplant
- 1 large eggplant
- 2 tbsp flax meal
- 1/4 cup oat milk
- 1 tsp lemon juice
- 1/2 cup almond or oat flour
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- olive oil for airfrying
Sandwich Toppings
- 2-3 medium tomatoes
- 1 avocado
- sundried tomatoes
- 1 loaf vegan foccacia
Instructions
- Slice extra firm tofu and air frying in olive oil for 12 minutes at 180C.
- Combine all ingredients needed for pesto and blend until you get a paste (it doesn't have to be too smooth – a little more thickness is better).
- Combine these: flax meal, oat milk and lemon juice. Let it sit for 5 minutes.
- Combine almond or oat flour, panko breadcrumbs, spices, salt, black pepper and give that a good mix.
- Slice eggplant and coat in wet mix followed by dry mix. Air fry for 12-15 minutes until crispy, flipping halfway.
- Slice foccacia and spread vegan pesto, followed by pan fried tofu, crispy eggplant, tomatoes, sliced avocado and sun dried tomatoes. Enjoy!