Tofu and Kale Pesto Sandwich

I’ve always been a huge fan of sandwiches! the previous day, we had this vegan tofu and kale pesto sandwich with grilled zucchini, carrots, and lettuce, which was no longer handiest top notch scrumptious however additionally pretty smooth to make. I just couldn’t wait to percentage this recipe with you!

once I first tried tofu more than ten years ago, I wasn’t exactly eager on it. I by some means didn’t love it’s structure and most of all its undeniable taste. It wasn’t until years later, that I tried it once more. I marinated it with plenty of spices, garlic, and soy sauce and let it sit for more than one hours.

For the kale pesto, I used walnuts, garlic, olive oil, and nutritional yeast. And kale of direction. simply placed all substances right into a meals processor or blender and manner until smooth. It’s also exceptional with pasta and veggies or on pizza. we have pesto almost each week because it makes such an smooth dinner and is just so delicious.

INGREDIENTS

For the vegan kale pesto:

• 1 clove of garlic
• 3 tablespoons nutritional yeast
• 3 handfulls kale
• 1/2 cup walnuts
• black pepper
• 1/2 teaspoon Italian spice mixture (oregano, basil, rosemary, thyme, and sage)
• 5-6 tablespoons olive oil
• salt

For the sandwiches:

• 1 carrot, spiralized
• lettuce
• 2 whole wheat buns
• 7 oz smoked tofu Alternatively you can also use marinated regular tofu
• 1 small zucchini, cut into slices

INSTRUCTIONS

1. First make the kale pesto: placed all elements right into a blender of food processor and mix until smooth.
2. cut the tofu into skinny stripes. In a medium pan, warmth some olive oil and stir-fry the tofu for approximately 2-3 mins on every aspect till it is brown and crispy. if you need you could additionally add about half of a teaspoon of soy sauce. as soon as the tofu is achieved, put it aside.
3. warmth a few more olive oil and cook dinner the zucchini slices for some other 3 mins. Season with salt, pepper, and Italian spices (which includes oregano, basil, rosemary, thyme).
4. reduce the sandwiches in 1/2 and generously coat each sides with kale pesto. add the lettuce, the tofu, the carrots, and the grilled zucchini.