Sun-dried tomato & basil tofu mayo

The ultimate summer sandwich filler

For ages I had a mental block on tofu - I could only think of it in Asian inspired dishes. But it’s so versatile! The beauty of it is that it has no flavour, so it’s a great vehicle for whatever flavour you want to add.

Here, I crumble and fry it then mix it with sun-dried tomatoes (such a hero for adding a lot of flavour to any dish), fragrant basil and mayonnaise to make a really tasty, high protein, healthy sandwich filling.

This is fresh and summery, and really easy to make. Stuff it inside sandwiches (I went for a ciabatta roll), wraps, or even use it in a salad.

This is dairy free, and easily made vegan with plant based mayonnaise.

You’ll need (serves 2):

• 200g firm tofu

• 1 tbsp dried mixed herbs

• 50g sun-dried tomatoes (drained weight), finely chopped

• Small handful basil leaves, roughly chopped or torn

• 4-6 tbsp mayonnaise

• Salt and pepper

If your tofu is quite wet, drain the excess water by pressing down with a clean tea towel or kitchen paper.

Heat a frying pan over a medium to high heat with a little oil. Crumble the tofu into the pan. Add the dried mixed herbs, season with salt and pepper and fry for a few minutes, stirring regularly, until it starts to change colour.

Transfer the tofu to a bowl. Add the sun-dried tomatoes, basil and mayonnaise. Mix well, and add more mayonnaise to your preference. Taste and adjust salt and pepper if needed.

Use however you like. I served in a ciabatta roll that I sliced open and toasted cut side down in the frying pan used for the tofu. I added rocket too, which worked very well.