Vegan caprese with tofu, lupins and heirloom tomatoes

Ingredients

For 1 serving

• Tofu150 g
• Lupini beans80 g
• Tomatoes250 g
• Basil6 g
• Dried oregano1 teaspoon
• Extra virgin olive oil1 tablespoon
• Whole wheat bread40 g
• Lemon juice1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, lupin,

In season: June – September

Method

1. Pat the tofu dry with kitchen paper, cut it into slices about 1 cm thick and marinate for 5 minutes on a plate with the lemon juice, a pinch of salt and the dried oregano.
2. Meanwhile wash and slice the tomatoes; peel the lupins by squeezing them between your fingers.
3. Alternate slices of tomato and tofu on the plate, then scatter over the lupins and basil leaves.
4. Dress with the oil, a pinch of salt and a grind of pepper and serve with the wholemeal bread.