Focaccia Sandwich with Grilled Peaches & Smoked Tofu

BAM! It's Compassionate Cooking Sundays!

Credit: Nadine Faerber

Ingredients

3 peaches

2 teaspoons of olive oil

2 sprigs of thyme

¼ teaspoon of chili flakes

¼ teaspoon of salt

350 grams of smoked tofu

2 tablespoons of teriyaki sauce

½ focaccia bread

2–3 tablespoons of vegan pesto

4 slices of vegan cheese

50 grams of arugula

Instructions

Halve the peaches and rub them with one teaspoon of olive oil, the thyme leaves, chili flakes, and salt.
Stand the tofu blocks upright and cut each one into three slices, then marinate them with the teriyaki sauce and the remaining olive oil.
Grill the peach halves for 2–3 minutes on each side, then place them in an ovenproof dish and cook for 10–15 minutes over indirect heat with the lid closed.
Grill the tofu slices for 3–5 minutes on each side, then remove them from the grill.
Cut the focaccia in half crosswise. Cut both halves open, spread with pesto, and top each with two slices of vegan cheese, three slices of smoked tofu, three grilled peach halves, and arugula.
Wrap the sandwiches in baking paper and cut them in half again – this makes four sandwich pieces.
Preparation in the oven or air fryer:
Bake the peaches and tofu at 200 °C on a baking sheet lined with baking paper or in an ovenproof dish in the air fryer. Remove the tofu after 7-10 minutes when it is golden brown. Continue baking the peaches for an additional 10-15 minutes, or until they are soft and juicy.