1

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

2

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

3

Spread the mayonnaise over the cut sides of the panini rolls, then top the bases with the tomatoes, basil leaves and ‘mozzarella’. Season to taste, then add the tops of the rolls and mist all over with cooking spray.

4

Set a large griddle pan over a medium-high heat, then add the panini rolls (you may need to do this in batches) and cook for 2-3 minutes on each side, pressing down with a spatula, until the ‘mozzarella’ is melting and the rolls are golden. Serve immediately.