NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Grain Bread

150 grams Firm Tofu

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1 serving Red Onion (sliced)

1 cup Fresh Spinach

1 teaspoon Olive Oil

2 tablespoons Homemade Basil Pesto

Herbs & Seasonings (Basil, Oregano, Salt, Pepper, Lemon Juice)

PREPARATION

• 1

  Press the tofu gently to remove excess moisture. Cut the tofu into 1/4-inch thick slices.

• 2

  Prepare a marinade by combining olive oil, lemon juice, chopped basil, oregano, salt, and pepper in a shallow dish. Add the tofu slices and let them marinate for at least 15 minutes.

• 3

  Slice the zucchini, red bell pepper, and red onion into even pieces.

• 4

  Preheat a grill pan over medium-high heat. Grill the marinated tofu for about 3-4 minutes per side until golden. Remove and set aside.

• 5

  Lightly brush the vegetables with a small amount of olive oil and season with salt and pepper. Grill the zucchini, bell pepper, and onion for 2-3 minutes per side until tender with char marks.

• 6

  Toast the whole grain bread slices on the grill pan or in a toaster until lightly crisp.

• 7

  Spread a generous layer of homemade basil pesto on one side of each bread slice.

• 8

  Assemble the sandwich by layering the grilled tofu, assorted grilled vegetables, and fresh spinach onto one slice of bread, then top with the second slice, pesto side down.

• 9

  Slice in half and serve immediately.