Today I am sharing this stacked lunchtime sandwich that I made myself last week.
I had not made a big lunch sandwich in a while and this one really hit the spot.
I don’t think I’ve ever made a better sandwich than this, vegan or not. And though I’m reluctant to post sandwich recipes on the blog because I believe they are slap together meals, this…this I had to share.
My sandwich of choice is usually oven roasted thin sliced turkey with hummus, avocado, and tomato on Udi’s GF Whole Grain Bread — it never fails.
But this time I wanted to make something completely different.
So I started with tofu. Yes, T-O to the F-U. Wait, that reads a little intimidating. Let’s just stick with lowercase tofu.
With it I made an incredible cream of basil. Think about a luscious creamy pesto spread.
Then I sliced thin some other tofu and seared it. Add to the equation grilled zucchini and sun-dried tomatoes. Are you joking?
The only thing I would change next time is to add lettuce for a little crunch — I totally forgot the lettuce while piling the sandwiches to photograph. Talking about priorities…
Toasted bread is slathered with the cream of basil — which commands the tastebuds’ attention with its flavor and thanks to the tofu, it’s also high in protein — all topped off with sun-dried tomatoes, zucchini, and pan-seared tofu.
Believe me when I say that this is one vegan sandwich you won’t soon forget.
This would be also fantastic in a wrap if you don’t want to use bread. You can also try serving it in Bibb lettuce for paleo version.
Easy and fast and totally satisfying, this (Vegan) Tofu, Zucchini, Sun-Dried Tomato and Cream of Basil Sandwich is a new favorite of mine. It can be packed in a lunch bag or dive into this baby fresh from the kitchen.
One thing is for sure, you have to make it as soon as possible.
(Vegan) Tofu, Zucchini, Sun-Dried Tomato and Cream of Basil Sandwich Print this recipe!
Makes 4 sandwiches
8 slices of bread (I used Udi’s GF bread), toasted
Cream of basil
2 cups fresh basil
4 oz tofu, cut into cubes
4 tablespoons olive oil
Salt to taste
2 medium zucchini, cut into long strips
2 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ teaspoon salt
Pan Seared Tofu
7 oz firm tofu
1 tablespoon vegetable oil
4 tablespoons sun dried tomatoes in olive oil, roughly chopped
Cream of basil
Place basil, tofu, olive oil, and salt in a food processor (or blender) and pulse until smooth and creamy. Transfer to a bowl and set aside.
Heat a grill (or a grill pan) to medium-high (if you’re using an outdoor grill, lightly grease the grill grates.)
Brush zucchini slices with olive oil and sprinkle with salt.
Cook on grill until beginning to brown, about 3 to 4 minutes per side.
Brush balsamic vinegar over the zucchini and continue cooking for 1 more minute. Remove and set aside.
Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch slices.
Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 1 to 2 minutes, or until tofu is golden and crisped.
Spread 1 tablespoon of cream of basil on one slice of bread, top with some grilled zucchini, sun-dried tomatoes, and tofu slices. Top with another slice of bread spread with cream of basil.
Repeat to make 3 other sandwiches with the remaining ingredients.
One sandwich yields 347 calories, 23 grams of fat, 27 grams of carbs, and 12 grams of protein.
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