Crispy Aubergine, Tofu, and Sun-Dried Tomato Pesto Focaccia Sandwich: A Hearty Vegan Lunch
When travelling through Italy for our honeymoon earlier this year, one of our go-to lunches was a focaccia sandwich. They’re cheap, delicious, and easy to eat on the go. We had one nearly everyday in Florence, and we never got tired of them! Each one can be so different depending on what you put inside. Inspired by all these lovely sandwiches, we wanted to come up with our own back at home. The result is this crispy aubergine, tofu, and sun-dried tomato pesto focaccia sandwich. If you’re looking for a bold, delicious, and plant-based sandwich that’s full of Italian-inspired flavours, this one is for you!
With layers of crispy breaded aubergine, marinated tofu, and a vibrant sun-dried tomato pesto, it’s a satisfying option for lunch or dinner that’s anything but ordinary. This sandwich is bursting with bold and zingy flavours, and will leave you craving more – we can’t get enough of this sandwich! This focaccia sandwich combines a crispy, tender aubergine with perfectly seasoned tofu slices and fresh greens on fluffy, olive-oil-rich focaccia. It’s loaded with texture, nutrients, and flavour, all while staying completely vegan.
Why You’ll Love This Crispy Aubergine, Tofu & Pesto Focaccia Sandwich
This focaccia sandwich stands out as a hearty filling meal that’s packed with protein, fibre, and healthy fats. With its flavourful layers and savoury, Italian-inspired fillings, each bite offers a burst of deliciousness and plant-based goodness.
- Irresistibly Crispy Aubergine: Coated in breadcrumbs and fried or baked until golden and crunchy, the aubergine slices add a satisfying, hearty texture.
- Rich and Tangy Sun-Dried Tomato Pesto: This homemade pesto made with sun-dried tomatoes, pine nuts, garlic, and nutritional yeast brings intense, savoury depth to every bite.
- Flavour-Packed Tofu: Marinated in a savoury blend of miso, garlic, nutritional yeast, and herbs, the tofu slices add a high-protein layer that’s deliciously tender and seasoned.
- Perfectly Soft Focaccia: Lightly toasted focaccia holds everything together, adding the perfect amount of fluffy, pillowy texture to balance the crispness and savouriness of the fillings.
Ingredients for the Perfect Focaccia Sandwich
Here’s what you’ll need to make this flavour-packed focaccia sandwich:
Crispy Aubergine
- Aubergine
- Breadcrumbs
- Olive oil
- Salt & pepper
- Flour and plant-based milk for coating
Sun-Dried Tomato Pesto
- Sun-dried tomatoes
- Pine nuts
- Garlic
- Olive oil
- Nutritional yeast
- Lemon juice
- Salt & pepper
Marinaded Tofu Slices
- Tofu
- Miso paste
- Oil
- Nutritional yeast
- Garlic granules
- Onion powder
- Dried basil
- Dried oregano
- Salt & pepper
Sandwich
- Focaccia
- Fresh greens (rocket, spinach, or your favourite mix)
How to Make the Crispy Aubergine, Tofu & Sun-Dried Tomato Pesto Focaccia Sandwich
This recipe has a few steps, but each one adds to the layers of flavour in this memorable sandwich:
- Marinate the Tofu: Slice the tofu thinly and place in a shallow dish. In a small bowl, whisk together the miso paste, oil, nutritional yeast, garlic granules, onion powder, dried basil, dried oregano, salt, and pepper. Pour the marinade over the tofu slices, coating them thoroughly. Cover and let marinate for at least an hour.
- Prepare the Crispy Aubergine: Slice the aubergine into rounds, sprinkle with salt, and let it sit for 10-15 minutes to draw out moisture. Pat dry, then dip each slice in flour, followed by plant-based milk, and coat in breadcrumbs. Heat olive oil in a pan over medium heat and fry the aubergine for 2-3 minutes per side until golden and crispy, or bake on a lined tray at 200°C for 25-30 minutes, flipping halfway through.
- Fry the Tofu: Once the tofu has finished marinating, fry it in a little oil for a few minutes on each side, before adding straight to your focaccia.
- Make the Sun-Dried Tomato Pesto: In a food processor, combine the sun-dried tomatoes, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding more olive oil as needed to reach a spreadable consistency.
- Assemble the Sandwich: Spread a generous layer of sun-dried tomato pesto on the bottom half of the focaccia. Layer with crispy aubergine slices, marinated tofu, and a handful of fresh greens. Top with the remaining focaccia slice, pressing gently to help everything stay together.
- Serve: Slice the sandwich in half and enjoy immediately for a hearty, flavourful meal.
Why This Focaccia Sandwich is a Nutritious Choice
While this sandwich may taste indulgent, it’s loaded with ingredients that bring in healthy nutrients, protein, and fibre:
- Aubergine: Rich in antioxidants and low in calories, aubergine offers fibre and helps create the crispy base of this sandwich.
- Tofu: A fantastic plant-based protein source, tofu is high in calcium and iron, adding a filling layer to this sandwich.
- Sun-Dried Tomatoes: These tomatoes are packed with vitamins, antioxidants, and intense flavour, perfect for a bold pesto.
- Greens: Adding a handful of fresh greens provides vitamins, minerals, and a refreshing contrast to the crispy and savoury elements.
Tips to Make This Sandwich Your Own
Although this sandwich already combines some amazing flavours, here are a few tips if you’re looking to customise or elevate it even further:
- Use Different Breads: While focaccia’s fluffy texture works perfectly, you could use ciabatta or baguette for a different style. Or even forgo the bread and enjoy as a salad bowl.
- Add Roasted Red Peppers: Layer in some roasted red peppers for extra sweetness and a pop of colour.
- Try a Herb Aioli: Spread a light layer of vegan garlic or herb aioli on the focaccia for an added creamy element.
A Vegan Sandwich That Doesn’t Compromise on Flavour
This crispy aubergine, tofu, and sun-dried tomato pesto focaccia sandwich is an ideal choice when you’re craving something hearty, satisfying, and full of delicious, Italian-inspired flavours. Whether you’re making it for a packed lunch or an tasty mid-day WFH meal, this sandwich offers a balanced mix of textures and tastes that will have you coming back for more. Try it once, and it’s sure to become a staple in your vegan meal rotation!
Looking For More Vegan Lunch Recipes? Why Not Try These:
- Creamy Vegan Mushroom Soup
- Harissa Sweet Potato & Butter Bean Flatbreads
- Miso Red Cabbage, Beetroot & Black Bean Tray Bake
Watch us make this recipe step-by-step:
Focaccia Sandwich With Crispy Aubergine, Tofu & Sun-Dried Tomato Pesto
Ingredients
For the tofu slices
- 1 280 g block of tofu
- 1 tbsp miso paste
- 2 tbsp oil
- 1/2 tbsp soy sauce
- 1/2 tbsp vinegar
- 1 tbsp water
- 1 tbsp nutritional yeast
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- pinch salt & pepper
For the crispy aubergine
- 1 aubergine sliced into rounds
- 200 ml plant milk
- 75 g plain flour
- 60 g breadcrumbs
- olive oil
- salt & pepper
For the sun-dried tomato pesto
- 45 g sun-dried tomatoes
- 20 g pine nuts
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/2 a lemon juice
- salt & pepper
For the sandwich
- focaccia
- greens
Method
- Prepare the tofu slices: Slice the tofu into thin pieces. In a small bowl, mix the miso paste, oil, nutritional yeast, garlic granules, onion powder, dried basil, dried parsley, salt, and pepper. Coat the tofu slices with this marinade, and if you have time, let them sit for at least an hour – preferably overnight.
- Prepare the crispy aubergine: Slice the aubergine into rounds and sprinkle with salt. Let sit for 10-15 minutes to draw out moisture, then pat dry. Lightly coat each slice first in flour, then dip it in plant-based milk, and finally press into breadcrumbs to coat. Heat olive oil in a pan over medium heat and fry the aubergine for 2-3 minutes per side until golden and crispy. Alternatively, bake on a lined tray at 200°C (400°F) for 25-30 minutes, flipping halfway through.
- Fry the tofu: Once the tofu slices have marinated, fry them in a little oil for a few minutes on each side.
- Make the sun-dried tomato pesto: In a food processor, combine the sun-dried tomatoes, pine nuts, garlic, olive oil, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth, adding more olive oil if needed for consistency.
- Assemble the sandwich: Slice the focaccia into sandwich-sized pieces. Spread a generous layer of the sun-dried tomato pesto on the bottom half of each slice. Layer with crispy aubergine slices, marinated tofu, and a handful of greens. Top with the other focaccia slice.