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Kick-Ass Tofu Pesto Sandwiches

What you need: 

1 to 2 garlic cloves, to taste
2 cups fresh basil
1/3 cup pine nuts
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon balsamic vinegar Tofu Steaks:
1 (12-ounce) block extra-firm tofu Tofu Steak Marinade:
1 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika The Sandwiches:
sourdough bread (or any kind you like, but sourdough really complements the flavor)
spinach leaves
Roma tomatoes, sliced
avocado, sliced
Veganaise or other vegan mayo(optional)

What you do: 

Pesto:1. Chop garlic in a food processor, then add the basil, pine nuts, and salt, chop. Drizzle in olive oil and balsamic vinegar while the food processor is running. Refrigerate over night.
Tofu Steaks:2. Cut one block of tofu in half width-wise, then cut the halves in thirds (if that makes sense? Or to whatever size will work best with the bread you're using.) Put the tofu steaks in a container in a single layer.
Tofu Steak Marinade:3. In a bowl, mix together oil, white wine vinegar, lemon pepper, garlic powder, onion powder, and paprika. Pour over your tofu steaks. Let them hang out in the fridge with your pesto overnight. (The pesto and Tofu steaks are better if they sit overnight but it's not necessary if you want them right now. Of course you can use a store bought marinade for the steaks, and/or store bought vegan pesto.)
The Sandwiches:Now that you've patiently waited for you tofu and pesto to become delicious you will be rewarded with sandwiches.
4. Heat a frying pan or skillet over medium heat. Fry the tofu steaks for a few minutes on each side, until their slightly browned. Set them aside.
5. On each side of sourdough bread, spread a generous amount of pesto. On one slice of bread, layer spinach on top of that, then sliced Roma tomatoes, tofu steaks, avocado slices, and sprouts. On the other slice of bread, spread with some vegan mayonnaise.
6. Fry the sandwiches over medium heat until they're nice and golden brown on each side, I like to use the same pan the tofu was fried in for a little extra flavor. (A panini grill or whatever would work too if you don't want to pan fry them.) Enjoy!
Source of recipe: The pesto recipe is from Vegan Brunch. The rest isn't.

Preparation Time: 
10 min (or 24hrs), Cooking time: 10 minutes
Cooking Time: 
10 minutes
Recipe Category: 


;)b these were really really good! My omnivore mother even commented that the tofu tasted a bit like fried mozzarella, and that's definitely a plus!


I made it for one and served it over ciabatta bread with spinach, vegan mayo, and follow your heart mozzarella. Oh YuM YuM tastiness!!

I think I'll cut back on the marinade a lot more--I forgot that I was making it for one and used some half measurements and some whole measurements LOL der der der!
I didn't feel like I needed so much oil at all though. But yes this is Kick-A$$ indeed!



Yum!  This was a delicious sandwich!  The sourdough was a perfect touch.  I will definitely make this again and again.  ;)b

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