Grilled tofu sandwich with mango chutney

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 400 g extra-firm tofu
• 60 ml reduced-salt soy sauce
• 3 tbsp rice vinegar
• 2 tbsp olive oil for the marinade, plus a little for the grill
• 1 tsp sesame oil
• ¼ tsp garlic powder
• 1 small courgette
• 1 red pepper
• 4 vegan bread rolls or 8 large bread slices
• 4 tbsp vegan mango chutney
• 4 tbsp vegan mayonnaise
• 1 handful lettuce leaves

Step-by-step method

1. Press tofu between clean cloths for 30 minutes, then cut into eight broad slices.
2. Mix soy sauce, vinegar, olive oil, sesame oil and garlic powder. Coat the tofu in this marinade and refrigerate for 1 hour.
3. Cut courgette and pepper into wide strips. Stir chutney and mayonnaise together; wash and dry the lettuce.
4. Heat and oil a grill pan. Drain the tofu and grill for about 5–7 minutes per side. Grill vegetables until tender and marked, working in batches if needed.
5. Lightly toast the bread. Spread with the mango mixture and add lettuce, two tofu slices and vegetables to each sandwich.
6. Close the rolls and serve immediately. If the grill is small, keep tofu covered while finishing the vegetables.