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Today, Jasmine and I are bringing you TWO healthy vegan lunch ideas that are perfect for on to the go + are SO easy to make. Along with these Baked Tofu & Pesto Sandwiches, Jasmine put together a Roasted Fajita Vegetable Bowl that is so easy to make and delicious! This on the go lunch series was highly requested by a lot of you on my Instagram when I asked a few weeks ago, so we hope that these meals can help you out.
Behold, a super tasty sandwich designed with an on-the-go lifestyle in mind. This Baked Tofu & Pesto Sandwich is the perfect fuel for a busy day and packs the much-needed burst of flavor into every bite. The idea is to make the baked tofu and pesto in advance, so you can quickly assemble these sandwiches throughout the week. The tofu recipe makes 8 slices, enough for 4 sandwiches. The White Bean Pumpkin Pesto makes a bit more, so you can use that as a dip for crackers or veggies, or on another sandwich!
As always, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Baked Tofu and Pesto Sandwich (Easy + Oil-free)
- Total Time: 1 hour 50 minutes
- Yield: 4 sandwiches
Description
Italian seasoned baked tofu paired with white bean pumpkin seed pesto stacked high with lettuce, tomato, and avocado make for the perfect sandwich for a busy on-the-go lifestyle!
Ingredients
Baked Tofu
- 1 block extra firm tofu, pressed*
- 1 1/2 cups vegetable broth
- 2 cloves garlic, minced
- 3 tablespoons arrowroot powder
- 2 tablespoon Italian seasoning
- Salt and pepper, to taste
Additional Ingredients:
- 8 slices sourdough bread
- 8 slices of Italian Baked Tofu
- 1/4 cup White Bean Pumpkin Seed Pesto
- Lettuce
- Tomato
- Avocado
Instructions
- Cut the block of tofu in half and then into 8 ½ inch thick slices. Place into a medium sized container and add in vegetable broth and garlic. Make sure the tofu is fully coated, then set aside to marinate for one hour.
- Preheat oven to 400°F and line a large baking sheet with a silicone baking mat.
- On a medium sized plate, mix together your Italian seasoning and arrowroot powder.
- After about an hour, take your tofu slices, fully coat them on both sides with the arrowroot and seasoning mixture, then place onto the lined baking sheet. Place in the oven for 30 minutes, flipping halfway through.
- Once finished, top with salt and pepper to taste and set aside.
- Toast the sourdough bread and then coat one side of bread with the white bean pesto spread. Assemble the sandwich with two slices of the baked tofu, lettuce, tomato, and avocado. Close sandwich, cut in half, and enjoy!
Notes
- Learn how to press tofu in our step by step guide here.
- We used a silicone mat for this recipe. If you would like to use parchment paper, the coating may stick.
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Category: Entree, Lunch
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
All the coating came off when I flipped them, it all stuck to the bottom of the parchment paper.
Hi Emma, We are so sorry to hear that! We think that the silicone mat would prevent this problem and we apologize for not noting that in this recipe. We have added the note now.
Sounds very good but how can you say oil free if you use avocado? It’s loadedwith oil!
Hi Mark! Yes, avocados are considered oil-free–oil is a processed food/ingredient, whereas avocado is a whole food that can be made into oil if it is processed. I hope this helps!