My idea of food hell is out of season tomatoes, so when it’s tomato season, I go in! Once you have a sandwich with freshly made focaccia there’s no going back. I’ve been on a toasted sesame seed wave, so I loved the idea of making a sesame focaccia (so good, will make again). I seasoned the tomatoes with furikake & flaky salt, and made an xo mushroom whipped tofu. I didn’t want there to be too many elements but I tried to pick flavours that worked with the sesame vibe of the focaccia.
This isn't really a recipe beyond the whipped tofu, which you can double and have more for a few days. This sandwich is very messy but I think this would be delicious open face style on a thick toasted slice of sourdough bread!
XO Mushroom Whipped Tofu:
112g Firm Tofu, Cubed
100g Vegan Feta, Cubed
1 Heaping Tablespoon XO Mushroom Sauce
1 Clove Of Garlic
50-75ml Non-dairy milk
Salt & pepper to taste
Add all of the ingredients to a blender and blend until totally smooth. You might to scrape the sides of the blende down a few times. Transfer to a sealable airtight container container.
My tomato sammich assembly:
step one: a really good heirloom tomato!! slice thickly and season with flaky sea salt and furikake
step two: toast preffered bread of choice and top generously with the whipped tofu
step three: add herb of choice, i went with basil!
step four: add tomatoes! garnish with any extra toppings, I went for crispy seaweed and shallots
five: cut in half and enjoy!
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