Stuffed Bread
Vegan stuffed bread with homemade mayo and flavourful options of crispy tofu or Vuna
STARTERS
Total
45min
Prep
20min
Cook
25min
Servings:people
For the Mayo:
- 200 mlOil
- 100 mlUnsweetened soy milk
- 1 cloveGarlic
- 1 tspDijon mustard
- 2 tbspLemon juice
- 1 tbspVinegar
- 10 grFresh parsley
- Salt to taste
- Black pepper to taste
For Option 1 - "Bacon":
- 200 grNatural tofu
- Soy sauce, sriracha sauce and smoked paprika to taste
For Option 2 - Vuna:
- 175 grVuna
For the Rest:
- 1Large bread loaf
- 1Onion, finely chopped
- 2 clovesGarlic, minced
- 1 tspGarlic powder
- 1 tbspSweet paprika
- Olive oil to taste
- Salt to taste
- Black pepper to taste
Stuffed Bread
Vegan stuffed bread with homemade mayo and flavourful options of crispy tofu or Vuna
STARTERS
Total
45min
Prep
20min
Cook
25min
Servings:people
INGREDIENTS
For the Mayo:
- 200 mlOil
- 100 mlUnsweetened soy milk
- 1 cloveGarlic
- 1 tspDijon mustard
- 2 tbspLemon juice
- 1 tbspVinegar
- 10 grFresh parsley
- Salt to taste
- Black pepper to taste
For Option 1 - "Bacon":
- 200 grNatural tofu
- Soy sauce, sriracha sauce and smoked paprika to taste
For Option 2 - Vuna:
- 175 grVuna
For the Rest:
- 1Large bread loaf
- 1Onion, finely chopped
- 2 clovesGarlic, minced
- 1 tspGarlic powder
- 1 tbspSweet paprika
- Olive oil to taste
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
For the Mayo:
- 1Add the oil and soy milk to a tall container. Keep the hand blender at the bottom for the first few seconds, then slowly move it up and down until you get a smooth emulsion.
- 2Add the remaining ingredients and blend again. Adjust the seasoning if needed.
For Option 1 - "Bacon":
- 1Cut the tofu into small cubes, similar in size to bacon pieces.
- 2Place the tofu cubes in a container with a lid.
- 3Add the seasonings — soy sauce, sriracha and smoked paprika. Mix well until all the tofu pieces are evenly coated.
- 4If you have time, let them marinate for a few minutes to intensify the flavours. Otherwise, proceed directly to the next step.
- 5Spread the tofu cubes on a baking tray in a single layer so they don't overlap.
- 6Bake in a preheated oven at 200°C until crispy. If needed, turn the tofu cubes halfway through to ensure even browning.
- 7Once golden and crispy, remove from the oven and set aside.
For Option 2 - Vuna:
- 1Remove from the packaging and drain the Vuna if necessary. Set aside.
For the Rest:
- 1Heat a drizzle of olive oil in a frying pan. Sauté the chopped onion and garlic.
- 2When the onion is soft, add your chosen filling — Vuna or tofu bacon.
- 3Add the garlic powder, sweet paprika, salt and black pepper. Mix well and add a splash of water if the mixture is too dry. Cook for about 3 minutes.
- 4Transfer the mixture to a bowl, add the mayo and vegan cheese, and mix until combined.
- 5Cut the top off the bread to create a lid, and remove all the inner bread.
- 6Place the stuffed bread on a baking tray and bake in a preheated oven at 190°C for about 25 minutes. In the last 8–10 minutes, add the bread pieces to the tray so they toast and become crispy without burning.
- 7Serve the toasted bread pieces alongside the stuffed bread.
NOTES
- The mayo can be stored in the fridge for a long time without spoiling.
- The cooking time shown does not include the preparation of the tofu bacon, which may vary depending on marinating and oven time.
- Nutritional values are based on the Vuna version, though both versions are fairly similar.
- This recipe was inspired by Bruna Simões.