Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Savor a deliciously vibrant grilled vegetable sandwich featuring herb-marinated tofu, an assortment of colorful grilled vegetables, a touch of tangy pesto, and a hint of melty low‐fat mozzarella, all layered between slices of hearty whole grain bread.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
32.3g
Fat
18.2g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (120g total)

180g Firm Tofu

1 large Portobello Mushroom (120g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 cup Spinach (30g)

1/2 tablespoon Pesto Sauce (8g)

30g Low-Fat Mozzarella Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture. Slice into 1/4-inch thick pieces. Marinate the tofu in a drizzle of olive oil (optional), lemon, and your preferred herbs for at least 15 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the portobello mushroom, red bell pepper, and zucchini. Lightly season with salt, pepper, and a sprinkle of dried herbs.

  • 4

    Grill the tofu slices for about 3-4 minutes per side until grill marks appear. Grill the vegetables for 3-5 minutes per side until tender and slightly charred.

  • 5

    Lightly toast the whole grain bread slices on the grill for added crunch.

  • 6

    Spread the pesto sauce on one side of each bread slice. Layer the grilled tofu, vegetables, and fresh spinach on one slice, then sprinkle the low-fat mozzarella on top.

  • 7

    Top with the second slice of bread, pesto side down, and press gently to hold the sandwich together.

  • 8

    Slice the sandwich in half and serve immediately while warm.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Marinated Grilled Vegetable Sandwich with Pesto

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Vegetable Sandwich with Pesto

Savor a deliciously vibrant grilled vegetable sandwich featuring herb-marinated tofu, an assortment of colorful grilled vegetables, a touch of tangy pesto, and a hint of melty low‐fat mozzarella, all layered between slices of hearty whole grain bread.

NUTRITION

573kcal
Protein
32.3g
Fat
18.2g
Carbs
62.7g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (120g total)

180g Firm Tofu

1 large Portobello Mushroom (120g)

1 medium Red Bell Pepper (120g)

1 small Zucchini (100g)

1 cup Spinach (30g)

1/2 tablespoon Pesto Sauce (8g)

30g Low-Fat Mozzarella Cheese

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture. Slice into 1/4-inch thick pieces. Marinate the tofu in a drizzle of olive oil (optional), lemon, and your preferred herbs for at least 15 minutes.

  • 2

    Preheat your grill or grill pan to medium-high heat.

  • 3

    Slice the portobello mushroom, red bell pepper, and zucchini. Lightly season with salt, pepper, and a sprinkle of dried herbs.

  • 4

    Grill the tofu slices for about 3-4 minutes per side until grill marks appear. Grill the vegetables for 3-5 minutes per side until tender and slightly charred.

  • 5

    Lightly toast the whole grain bread slices on the grill for added crunch.

  • 6

    Spread the pesto sauce on one side of each bread slice. Layer the grilled tofu, vegetables, and fresh spinach on one slice, then sprinkle the low-fat mozzarella on top.

  • 7

    Top with the second slice of bread, pesto side down, and press gently to hold the sandwich together.

  • 8

    Slice the sandwich in half and serve immediately while warm.