The red tomatoes, orange carrots, green peppers and small intestine of the most intense of zucchini, eggplant purple and deep pink onions: the colors and scents of summer bring sunshine into each dish, even the easiest ….. as in this sandwich, where the flavor of seasonal vegetables and ‘enhanced by a light cream tofu with mustard and a soft wheat flour.
Makes about 6 sandwiches:
For the base: 100 grams of wheat flour (type 2), 100g wholemeal spelled flour, 1 egg, 1 tablespoon of extra virgin olive oil, a pinch of salt, to taste water
For the vegetables: 1 red pepper, a green pepper, 2 zucchini, 1 eggplant, 2 carrots, 1 red onion, cherry tomatoes datterini 15, 2 tablespoons extra virgin olive oil, 2 tablespoons dried herbs (oregano, thyme, marjoram …..), salt.
For the cream of tofu: 1/2 liter of soy milk without preservatives, juice of half a lemon, a teaspoon of mustard (in sauce). For the preparation of soft tofu follow the recipe has already been published in the “starters”; aromatic cream dip with tofu
Prepare the base of the sandwiches by mixing all the ingredients in a food processor adding initially a coffee cup of water; coli robot in function add flush the water until it forms a compact ball and soft. Let the dough rest wrapped in a tea towel in a cool place for at least half an hour.
In the meantime, prepare the vegetables by washing them and cut them into medium-sized pieces (squares or nuts approximately 2 cm in length and washers of about 1 cm thick). Cut the tomatoes into 2 parts along the length and red onions into slices about 2 cm thick.
Season all the vegetables (except the tomatoes) in a bowl with 1 and a half tablespoons of olive oil, salt and chopped herbs: transfer to a baking tray lined with greaseproof paper and bake for 20 minutes at 170 degrees. After this time, add the tomatoes seasoned with 1/2 tablespoon olive oil, salt and herbs. Continue cooking for another 20 minutes
Place the vegetables in a bowl keeping and warm.
Roll out the dough with a rolling pin integral to obtain a layer thin enough (2-3 mm thick) and derive the disks with a dough cutter (12 to 15 cm in diameter) and cuoceree in oven at 180 degrees for about 20 minutes (must be well cooked and crispy).
Prepare the cream of working tofu 100 grams of tofu in a bowl with a teaspoon ‘of mustard.
Dial the sandwich: spread on each base two teaspoons of cream you tofu
Put on the cream tofu vegetables still warm forming a thick layer
