Grilled Pesto Tofu Sandwich
Servings: 3 sandwiches
Ingredients
Sandwich filling
- 350 g extra firm tofu
- ¼ cup pesto
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 1 cup arugula
- 1 red bell pepper deseeded
- ½ cup cherry tomatoes sliced
- ½ cup feta cheese crumbled
- 3 tablespoon hummus
- 6 slices whole grain bread
Pesto (if using homemade)
- 2 cups fresh basil leaves
- 1 cup arugala or spinach
- ⅓ cup olive oil
- ¼ cup pine nuts
- ⅓ cup parmesan cheese
- 2 cloves garlic
- ½ tablespoon lemon juice
- salt and pepper to taste
Instructions
- Prepare your tofu by squeezeing out any excess water. This can be done using a tofu press or wrapping your tofu in paper towel and placing a stack of heavy books on top for about 5 minutes. Once excess water has been removed, slice your tofu in half lengthwise and slice each half into ¼ inch strips.
- In a large bowl add your tofu and pesto (see below for homemade pesto instructions). Use your hands to toss tofu until fully coated in the pesto.
- On a large grill pan over medium-high heat half of your olive oil. Once hot, add your tofu in a single even layer. Allow to cook for about 9 minutes per side (or until crispy).
- While your tofu is cooking, prepare your onions and red pepper by adding the remaining olive oil to a small fry pan over medium heat. Add your sliced onions and red peppers. Bring the heat to medium-low and saute for 10 minutes, stirring every few minutes until onions soften and begin to carmelize.
- To assemble your sandwiches- toast your bread, spread about 1 tablespoon of hummus on two pieces of bread, top with grilled tofu, crumbled feta, cherry tomatoes, arugula and your carmelized onions and red peppers. Add additional pesto if desired!
For homemade pesto-
- Add all ingredients to a high-powered blender or food processor and blend until smooth.
- Note- this will make additional pesto so store the rest in an airtight container in the fridge for up to 7 days. Add to your favourite meals including scrambled eggs, wraps and pasta!
Notes
Note- this recipe makes 3 sandwiches. If you don't need all 3 sandwiches at once I'd recommend preparing the toppings (pesto tofu, carmezlized onions and peppers and slicing the cherry tomatoes) ahead of time and storing them in containers in the fridge. This makes it easy to toast your bread, spread your hummus and assemble your sandwiches for a quick meal when you need them!
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