Pesto Tofu Sandwich
This Pesto Tofu Sandwich is perfect for Spring or Summer, loaded with Vegan Pesto, Tofu Ricotta and Juicy Tomatoes!
I recently made some Vegan Pesto, and the first thing I thought to make was a perfect Summer Sandwich! And while you can customize this to your heart’s content, I’m gonna be using my Tofu Turkey, Tofu Ricotta, along with tomatoes and arugula. I’ve been eating it all week and I can see myself enjoying it all summer!
And while making all the components might be a bit of work, they last in the fridge for a few days, so you can easily whip up an amazing sandwich in a matter of minutes for a quick lunch or dinner!
Ingredients for a Pesto Tofu Sandwich
- Fresh Pesto – I highly recommend making my Vegan Pesto, but you can use your favorite store-bought instead.
- Tofu Ricotta – Just like with the Pesto, you can use your favorite store-bought Vegan Ricotta, but making my Tofu Ricotta is cheaper and better!
- Tofu Turkey – This is where you can really customize. Maybe make some Seitan Turkey Slices, or Tofu Deli Slices, but today I’m using my Tofu Turkey recipe!
- Arugula and Tomatoes – Get the freshest tomatoes possible. I recommend Beefsteak or Heirloom. I like using Baby Arugula, but use any greens you like!
- Bread – Ciabatta is a classic choice and works well. As does a French Roll. I suggest using something that won’t get too soggy from the Pesto and Tofu Ricotta!
how to make Pesto Tofu Sandwich
Prepare some Vegan Pesto, Tofu Ricotta and Tofu Turkey. You can customize this as you like and use whatever you want, but this was such an amazing sandwich with those three components.
Then grill your Ciabatta or French Roll in a pan for a few minutes and build you sandwich like so!
storage
The individual components will last for a few days in the fridge. The Pesto is best enjoyed within 3 days. But once you make everything you can whip up a sandwich in no time!
As a sandwich, this is best served fresh, however I did store some in the fridge. While the bread did get a little soggy, it was still totally enjoyable!
Other recipes you’ll dig!
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Pesto Tofu Sandwich
Ingredients
- 4 Rolls (Ciabatta, French or Italian Roll)
- 1 batch Vegan Pesto
- 1 batch Tofu Ricotta
- 1 batch Vegan Turkey (See Notes)
- 4 handfuls Baby Arugula (or Greens of choice)
- 4 – 8 Tomato Slices
Instructions
- Prepare some Vegan Pesto, Tofu Ricotta and Tofu Turkey. You can customize this as you like and use whatever you want, but this was such an amazing sandwich with those three components. See the NOTES section for more info and options!
- Then cut your rolls in half, and grill your Ciabatta or French Roll in a pan over medium heat for a few minutes until lightly browned.
- Spread a generous portion of the Vegan Pesto on the bottom bun. Then add a Tofu Turkey Filet, followed by the Tomato Slices. Add a little salt and pepper to the tomato slices as well.
- Next add a handful of Baby Arugula. You can drizzle a little olive oil or vinegar if you like, but I didn't find it necessary. That's because we are spreading another generous portion of Pesto on the top bun, as well as a nice portion of the Tofu Ricotta. Add the top bun and enjoy! You can also wrap the sandwich in deli or sandwich paper to compress it and then cut it in half!
Storage
- The individual components will last for a few days in the fridge. The Pesto is best enjoyed within 3 days. But once you make everything you can whip up a sandwich in no time!As a sandwich, this is best served fresh, however I did store some in the fridge. While the bread did get a little soggy, it was still totally enjoyable!
