Ingredients
For the Tofoo
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced (can substitute for 1 tsp garlic puree)
- Thumb of ginger, grated (can substitute for 1 tsp ginger paste)
- 1 pack Tofoo Marinated Smoky BBQ Strips
- 1 pear peeled, cored and cut into chunks
For the rest
- 2 small baguettes, sliced in half
- 6 slices American cheese/mild Cheddar slices/vegan alt
- 1/4 iceberg lettuce, shredded
- 2 tbsp kimchi/pickled onion (optional)
- Sriracha
- Kewpie mayonnaise/vegan mayonnaise
- 2 spring onions, sliced
- 1 tsp toasted sesame seeds
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C and line a baking tray with baking paper. Heat your oil in a non-stick pan over a medium heat, add your garlic and ginger and fry for 1-2 mins until fragrant.
- Add your smoky BBQ strips and fry for 5 mins until your Tofoo is starting to crisp and colour (toss about to avoid any sticking). Add your pear and a pinch of salt and pepper and fry for a further 5 mins.
- Lay 3 cheese/vegan cheese slices in each baguette bottom and pop in the oven for a few mins until melted. Divide lettuce across each followed by kimchi/pickled onion if using.
- Load each with your smoky BBQ strips and pear before drizzling all over with Sriracha, kewpie mayo/vegan mayo and a sprinkling of spring onions and sesame seeds. A dirty and indulgent tea ready in 20 mins.
