- Vegan flatbread
- Grilled sliced aubergines
- Sliced grilled pepper
- Smoked and grilled tofu
- Balsamic vinegar
Method
- Heat the piadina on the plate.
- Spread the grilled pepper, overlap the grilled aubergine and place an ingot of smoked and previously grilled Tofu in the centre. Wrap in cannoli shape and set aside.
- Spread a thin layer of zucchini pesto on both internal parts of the sandwich and place some tofu cannoli on top with a dash of balsamic vinegar and serve.
Recipe created and made by Francis Basque
