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Foccacia Sandwich

This fluffy foccacia sandwich is loaded with crispy eggplant, fried tofu, tomatoes, avocado with homemade vegan walnut pesto!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: Fusion, Italian
Keyword: sandwich
Servings: 4

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!