YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Savor a delightful blend of herb-marinated grilled tofu, crisp chickpeas, and an array of colorful grilled vegetables, all nestled between hearty whole wheat bread and drizzled with a velvety homemade basil pesto. This sandwich offers an elevated twist on the classic grilled vegetable sandwich, balancing textures and flavors in every bite.
INGREDIENTS
2 slices Whole Wheat Bread
8 ounces Extra Firm Tofu
1/4 cup Chickpeas
1/2 medium Red Bell Pepper
1/2 medium Zucchini
3 slices Red Onion
1 medium Tomato
1.5 tbsp Homemade Basil Pesto
PREPARATION
Press the tofu to remove excess moisture, then cut into 1/4-inch thick slices. Marinate the tofu in a mixture of fresh herbs (such as oregano, thyme, and basil), a splash of olive oil, salt, and pepper for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat. Lightly oil the surface.
Slice the red bell pepper, zucchini, red onion, and tomato into uniform slices for even grilling.
Grill the marinated tofu and vegetables until grill marks appear and they are tender, about 3-4 minutes per side.
Lightly mash the chickpeas with a fork and season gently with salt, pepper, and a hint of lemon juice if desired.
Toast the whole wheat bread slices on the grill for a minute or two until slightly crisp.
Spread the homemade basil pesto evenly on one side of each bread slice.
Layer the grilled tofu, mashed chickpeas, and grilled vegetables on one slice of bread. Top with the second slice, pesto side down.
Slice the sandwich in half and serve warm. Enjoy the medley of herbaceous flavors and the vibrant taste of grilled vegetables.