• Vegan flatbread
• Grilled sliced ​​aubergines
• Sliced ​​grilled pepper
• Smoked and grilled tofu
• Balsamic vinegar

Method

1. Heat the piadina on the plate.
2. 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.
3. 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