Lemon-Oregano Tofu Melts with Zucchini and Olives

Steps

1. Press the tofu between towels for 10 minutes, then cut it into 8 slabs. Our pantry has no sourdough, so use whole-wheat bread slices, or swap in sourdough slices of similar size.
2. Make the hummus: mash or blend the chickpeas with the tahini, 25 g of the lemon juice (about two-thirds), half the garlic, the water and half the salt until smooth. Set aside.
3. In a small bowl, stir together the remaining lemon juice, the remaining garlic, the oregano, the black pepper and the remaining salt to make the tofu seasoning.
4. Heat half the olive oil in a large skillet over medium-high heat. Sear the tofu slabs 3 to 4 minutes per side until golden, then brush them with the tofu seasoning and move them to a plate.
5. In the same skillet, sear the zucchini planks 2 minutes per side until tender and browned in spots; set aside.
6. Spread the hummus over one side of all the bread slices. On 4 of the slices, layer the tofu, the zucchini, the olives, the basil and the mozzarella, then top with the remaining 4 slices, hummus side in.
7. Wipe the skillet, brush the outsides of the sandwiches with the remaining olive oil, and cook over medium-low heat 3 to 4 minutes per side, pressing gently with a spatula and covering the pan, until the bread is crisp and the mozzarella melts.
8. Slice each melt in half and serve hot.