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Pesto Veggie Tofu Sandwich |
Ingredients (use vegan versions):
- wide loaf of vegan french bread
- 1 package baked, flavored tofu snacks (I used Thai flavored)
- 1 zucchini
- 1 yellow squash
- roasted red peppers
- 4-6 slices swiss soy cheese
- 1/3 cup vegannaise (vegan mayo)
- About 1 1/4 tablespoon of pesto
- About 3/4 tablespoon olive oil
- About 1/2 teaspoon of horseradish
- rosemary, pepper, garlic powder, salt to taste
Directions:
Pre-heat the oven to 350.
Cut zucchini and squash into 3 inch strips and sautee with
olive oil and spices. Cut up tofu into slices of similar
size, toss those into the pan when the veggies are almost
done.
Cut the vegan bread into 4 inch pieces and then hallow the pieces
out without cutting them in half (the ends work best for
this sandwich). Mix the vegannaise, pesto and horseradish
in a bowl, and then spread the mixture onto the vegan bread. Put
the cheese and peppers on the vegan bread, then stuff the bread
full with the cooked zucchini, squash and tofu. Bake the
sandwiches til the vegan bread crust starts to get crispy. Enjoy.
(If you want to make your own roasted red (or
orange) peppers, put whole peppers into a 400 degree oven
for 45 min. to an hr., cut off tops and bottoms, then peel
the skins off. Use maybe two whole peppers for this
recipe.)
Serves: 2-3
Preparation time: 1/2 hr. tops
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