YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Sandwich with Pesto
Enjoy a vibrant, hearty sandwich bursting with the flavors of herb-marinated firm tofu and a medley of grilled zucchini, red bell pepper, and eggplant. Finished with a light spread of basil pesto on whole grain bread, this sandwich offers a perfect balance of smoky, fresh, and herby tastes that make it suitable for any meal of the day.
INGREDIENTS
2 slices Whole Grain Bread (80g total)
6 ounces Firm Tofu (170g)
1 cup Grilled Mixed Vegetables (150g)
1 tablespoon Basil Pesto (15g)
1/2 cup Chickpeas (82g)
PREPARATION
Press the firm tofu to remove excess moisture and slice into 1/4-inch thick slabs.
In a bowl, prepare a marinade using your favorite herbs (such as rosemary, thyme, and basil), a drizzle of olive oil, salt, and pepper. Coat the tofu slices evenly with the marinade.
Cut zucchini, red bell pepper, and eggplant into uniform slices. Toss them in a bit of olive oil, salt, pepper, and additional fresh herbs.
Preheat your grill or grill pan over medium-high heat. Grill the tofu and vegetables until you achieve nice grill marks and they are heated through, about 3-4 minutes per side. Lightly mash the chickpeas with a fork for added texture.
Toast the whole grain bread slices until they are lightly crispy.
Spread the basil pesto evenly on one side of each bread slice. Layer the grilled tofu, mixed grilled vegetables, and a scattering of mashed chickpeas on one slice.
Top with the second slice of bread, cut the sandwich in half, and serve immediately.