NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread

1/2 cup roasted Zucchini

1/2 cup roasted Red Bell Pepper

1/2 cup sautéed Mushrooms

1/4 cup sliced Red Onion

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt (garlic aioli)

4 oz grilled Firm Tofu

1 tbsp Hemp Seeds

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the zucchini, red bell pepper, mushrooms, and red onion. Toss them in a bowl with olive oil, salt, pepper, and your choice of dried herbs (like rosemary and thyme).

• 3

  Spread the vegetables on a baking sheet and roast them in the oven for 20 minutes, stirring halfway through for even cooking.

• 4

  While the vegetables roast, prepare the garlic aioli by mixing the nonfat Greek yogurt with a small minced garlic clove, a squeeze of lemon juice, salt, and pepper in a small bowl.

• 5

  Slice the firm tofu into 1/4-inch slabs. Grill the tofu on a preheated grill pan for about 3-4 minutes per side until grill marks appear and it's heated through.

• 6

  Toast the whole wheat bread slices lightly on the grill or in a toaster.

• 7

  Assemble the sandwich by layering the roasted vegetables on one slice of bread, add the grilled tofu, drizzle the garlic aioli over the filling, and finish with a sprinkle of hemp seeds. Top with the second slice of bread.

• 8

  Cut the sandwich in half and serve warm.