Tomato bruschetta with basil & tofu ‘mayonnaise'

by Emily Lampson

An easy vegan lunch


For the ‘mayonnaise’:
1 bunch of basil
1 red chilli
1 tbsp red wine vinegar
1 block of tofu

2 garlic cloves, minced
A pinch of sea salt
20 baby vine tomatoes
2 tbsp cold pressed oil
4 slices of quality sourdough bread


First, make the mayonnaise. Place the basil (keep a few leaves for garnish) in a blender with the chilli and red wine vinegar. Blitz to a smooth mayonnaise texture. Season to taste.

Mix the garlic with a good pinch of sea salt. Cut the tomatoes into quarters and place in a bowl. Add the salted garlic and the oil. Mix well.

Toast or chargrill the bread, spoon the tomatoes over the toast and add the mayonnaise.

Recipe: Emily Lampson