VEGAN RECIPE FOR BAKED TOFU SANDWICH WITH PESTO
Try this vegan recipe tofu sandwich
2 tbs dried herbs (I used oregano, thyme and basil)
1 tbs olive oil (optional)
1 red capsicum, deseeded
1 red onion
2 tbs balsamic vinegar
½ cup baby spinach leaves
¼ cup (store-bought) basil pesto OR
3 garlic cloves, crushed
3 tbs pine nuts, toasted
1 cup fresh basil leaves
3 tbs olive oil
4 slices bread of choice
Preheat the oven to 180C.
Slice the tofu thinly so it can fit nicely in a sandwich (my tofu was about 8mm thick). Rub herbs and olive oil on all sides of tofu. Slice the capsicum in quarters. Bake tofu and capsicum on a lined tray for 15 minutes or until the tofu is golden brown and the capsicum has deepened in colour.
For the onion, saute in a small fry pan with a dash of water for 5 minutes on high. When the onion has softened, add the balsamic vinegar and saute for 1 minute. Bring it down to medium-low heat and simmer/saute for 10 minutes until caramelised and very soft.
If you’re making your own pesto, toast the garlic and pine nuts in a small frypan on medium heat, continuously stirring so it doesn’t burn. When the garlic and pine nuts are golden brown, add to a food processor with the basil and olive oil. Process until it forms a pesto or paste-like consistency.
Assemble the sandwiches with the pesto, spinach leaves, tofu and capsicum and enjoy!
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