Tofu and Kale Pesto Sandwich
This vegan tofu and kale pesto sandwich with carrots, grilled zucchini, and lettuce is perfect for a quick and healthy lunch!
Servings 2 sandwiches
Ingredients
For the vegan kale pesto:
- 3 handfulls kale
- 1/2 cup walnuts
- 1 clove of garlic
- 3 tablespoons nutritional yeast
- 5-6 tablespoons olive oil
- 1/2 teaspoon Italian spice mixture (oregano, basil, rosemary, thyme, and sage)
- salt
- black pepper
For the sandwiches:
- 7 oz smoked tofu Alternatively you can also use marinated regular tofu
- 1 small zucchini, cut into slices
- 1 carrot, spiralized
- lettuce
- 2 whole wheat buns
Instructions
- First make the kale pesto: Put all ingredients into a blender of food processor and blend until smooth.
- Cut the tofu into thin stripes. In a medium pan, heat some olive oil and stir-fry the tofu for about 2-3 minutes on each side until it is brown and crispy. If you want you can also add about half a teaspoon of soy sauce. Once the tofu is done, put it aside.
- Heat some more olive oil and cook the zucchini slices for another 3 minutes. Season with salt, pepper, and Italian spices (such as oregano, basil, rosemary, thyme).
- Cut the sandwiches in half and generously coat both sides with kale pesto. Add the lettuce, the tofu, the carrots, and the grilled zucchini.