Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 500g block firm tofu

  3. 2 tablespoons olive oil

  4. 1 tablespoon red wine vinegar

  5. 1 garlic clove, crushed

  6. 1 Turkish pide loaf, cut into 1/2 cup hommus dip

  7. 2 large iceberg lettuce leaves, shredded

  8. 2 ripe tomatoes, sliced

  9. 1/2 red onion, thinly sliced

  10. Hot chilli sauce, to serve

Instructions Jump to Ingredients ↑

  1. Cut tofu block lengthways into 4 thick slices. Combine oil, vinegar and garlic in a shallow ceramic dish. Add tofu and turn to coat in marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours, if time permits, turning once.

  2. Preheat a chargrill or barbecue grill on medium-high heat. Cook tofu for 2 minutes each side, or until charred.

  3. Meanwhile, split bread and lightly toast on both sides. Spread hommus over each bread base. Top bases with lettuce, tomatoes, onion and tofu. Drizzle with hot chilli sauce. Cover with bread


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