Smoky tofu club sandwich · Rach Pilston
Salting aubergines may feel like an extra, unnecessary step, but in this instance, the breaded slices cook quickly so it’s important that they’re tender before they come into contact with the heat. The magic of salt achieves this by drawing out excess liquid from the flesh, turning them creamy and succulent as they cook.
Our Smoked Water is in both the marinade for the tofu, as well as the mayonnaise in this club, and it’s all the better for it – we promise you that you’ll crave the smoky mayonnaise with everything once you’ve tasted it.
Thanks Anna Shepherd for the recipe and imagery.