NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread

6 ounces Firm Tofu

1 cup sliced Eggplant

1 cup sliced Zucchini

1 medium Red Bell Pepper

1 small Red Onion

2 tablespoons Fresh Basil Pesto

1 teaspoon Mixed Herbs

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Press the tofu to remove excess moisture and cut into 1/4-inch thick slices. Marinate tofu slices in a mixture of olive oil, mixed herbs, salt, and pepper for about 15 minutes.

• 2

  Preheat a grill pan over medium-high heat. Lightly oil the grates if necessary.

• 3

  Slice the eggplant, zucchini, red bell pepper, and red onion into uniform pieces for even grilling. Season with a pinch of salt and pepper.

• 4

  Grill the marinated tofu slices for about 4-5 minutes per side until they have nice grill marks and are warmed through. Remove and set aside.

• 5

  Grill the vegetables (eggplant, zucchini, red bell pepper, red onion) for about 3-4 minutes per side until tender and slightly charred.

• 6

  Lightly toast the whole wheat bread slices on the grill for extra crispness.

• 7

  Assemble the sandwich by spreading 1 tablespoon of basil pesto on each slice of toasted bread. Layer grilled tofu followed by the assortment of grilled vegetables.

• 8

  Finish with an extra drizzle of pesto over the filling if desired, then close the sandwich, slice in half, and serve immediately.