1

To make vegan ‘mozzarella’ place tofu, almond milk, cornflour, nutritional yeast and lemon juice in a food processor and process until smooth. Transfer mixture to a small saucepan over medium heat and cook, whisking constantly, for 8-10 minutes or until thick. Pour mixture into two small ramekins and allow to cool, then place in fridge to chill for 1 hour 30 minutes, or until set.

2

Carefully turn ‘mozzarella’ out of ramekins and cut into 5mm-thick rounds. Set aside.

3

Spread mayonnaise over cut sides of panini rolls. Top bases with tomatoes, basil leaves and ‘mozzarella’. Season with salt and pepper, add tops of rolls and lightly spray with oil.

4

Preheat a barbecue or chargrill over medium-high heat. Cook, panini rolls (you may need to do this in batches) for 2-3 minutes each side, pressing down with a spatula, or until ‘mozzarella’ is melting and rolls are golden. Serve immediately.