Pesto Tofu Sandwich

5 from 6 votes

Herbaceous pesto and savory tofu come together with fresh veggies and toasted bread to create the most delicious texture and flavor combo. This Pesto Tofu Sandwich is perfect for a quick lunch or dinner. Ready in just 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: sandwiches

Calories: 425kcal

Author: Jenn Sebestyen

Equipment

Ingredients

For the seasoned tofu

1 block (14-16 oz) extra firm tofu drained and pressed for 20 minutes
¼ cup cornstarch
1 tablespoon nutritional yeast
2 teaspoons Italian seasoning
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons olive oil

For the Pesto Tofu Sandwich

8 slices bread (or 4 sandwich rolls)
½ cup Pumpkin Seed Pesto or your favorite homemade or store-bought vegan pesto
1-2 cup(s) arugula or baby spinach, romaine, or spring mix, etc.
1 Beefsteak tomato sliced
1 small zucchini sliced thinly
¼ cup Quick Pickled Red Onions

Instructions

For the seasoned tofu

Place the pressed tofu block flat on its side on a cutting board. Cut the block in half through the shorter side. Cut each half in half again. You now have 4 thick slabs. Cut each of the 4 slabs in half once more for a total of 8 slices. Set aside.
In a wide, flat bowl, whisk together the cornstarch, nutritional yeast, Italian seasoning, garlic powder, salt and pepper.
Heat the oil in a large non-stick skillet over medium heat.
Take one slice of tofu and press it into the cornstarch mixture. Flip it over and coat the other side. Shake off any excess then transfer it carefully to the hot skillet. Repeat with the remaining tofu slices. (Do not crowd the pan! Work in batches if your skillet is on the smaller side).
Cook the tofu until golden and crispy on one side, about 4 to 5 minutes. Gently flip the slices over and cook on the second side until golden.

For the Pesto Tofu Sandwich

While the tofu is cooking, toast the bread.
Spread 1 tablespoon of pesto on each slice of toasted bread.
On one slice of bread with pesto, layer a handful of arugula, 1-2 tomato slices, 1-2 zucchini slices, 2 slices of cooked tofu, and 1 tablespoon of pickled red onions. Top with the other slice of toasted bread. Repeat with the remaining ingredients.
Cut each sandwich in half, if desired. Serve immediately.

Notes

~ Use extra firm or super firm tofu for best texture. It will hold up better than regular firm. Do not use silken or soft tofu.

~ Press the tofu to remove as much moisture as possible. This will help it get nice and crispy on the outsides when pan frying.

~ Pan fry the tofu slice with a bit of oil. I know many people are on an oil-free diet these days, but the oil is necessary for a crisp exterior. For an oil-free option, try baking the tofu instead. Bake on a parchment-lined baking sheet at 400°F for about 20 to 30 minutes, until crispy, flipping halfway through.

~ Use a non-stick skillet to cook the tofu.

~ Do not crowd the pan! Ensure there is at least a couple of inches between each tofu slice. Work in batches if your skillet it on the smaller side.

~ The tofu and pesto are gluten-free. To make the whole sandwich gluten-free, simply choose a gluten-free bread.

~ Meal prep the seasoned cooked tofu and pesto in advance so these sandwiches can be assembled in just minutes when you're ready to eat.

Nutrition facts calculated using Ezekiel Sprouted Whole Grain Bread.

Nutrition