Loaded Tofu Veggie Pesto Sandwich
This sandwich is loaded with crispy tofu, fresh veggies and slathered in a pesto held together by a homemade rosemary focaccia!
Ingredients
- 4 squares of focaccia I make my own, but store bought is great too
Tofu
- 1 tablespoon avocado oil
- 1 block of tofu
- salt + pepper
Rest of the Sandwich
- 1 large heirloom tomato
- 2 tablespoon avocado oil
- 1 ½ red peppers sliced
- 1 zucchini thinly sliced
- ¼- ⅓ cup pesto evenly spread across 4 sandwiches
- 4 tablespoon cream cheese evenly spread across 4 sandwiches
- Fresh ground pepper
- Sea Salt flakes
Instructions
- Prep your tofu by slicing it into ½ inch slices so they form rectangles. In a pan, add your avocado oil then add your slices of tofu. Add some salt and pepper then flip once crispy (above 4-6 minutes). Ensure a golden brown on both sides then remove from the pan and let the tofu sit on paper towels.
- Cut your bell peppers into 10-12 slices and your zucchini into thin coins. Add both to the pan with some more avocado oil, salt, and pepper and then sauté until the peppers have some brown/black marks and the zucchini is wilted and soft (about 10 minutes).
- Slice your heirloom tomatoes!
- Assemble your sandwich by cutting your focaccia in half and toasting then adding some cream cheese to one side (vegan cream cheese if vegan) and then pesto to the other half. Add your tofu and veggies then sprinkle with sea salt flakes and add some fresh ground black pepper
- I like wrapping mine in parchment paper so it's easier to hold then cutting it in half- enjoy!
- Storage: I like to pre slice tomatoes and make all of the veggies + tofu at the beginning of the week but keep everything in separate containers in the fridge and assemble fresh daily. It's great all cold, but if you want to bring some heat back, toast your bread and warm your tofu on a pan with some oil