Stacked Grilled Vegetable Sandwich

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

Stacked Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Stacked Grilled Vegetable Sandwich

Enjoy a vibrant, stacked sandwich featuring grilled firm tofu, a meaty portobello mushroom, and colorful bell pepper and zucchini slices, all layered between hearty whole wheat bread spread with a smooth hummus. This plant-forward creation offers a delightful balance of textures and flavors that's perfect for a satisfying meal at any time of day.

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NUTRITION

500kcal
Protein
35.7g
Fat
19g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

8 ounces Firm Tofu, grilled (227g)

1 large Portobello Mushroom, grilled (120g)

1 medium Red Bell Pepper, grilled (120g)

1/2 cup Grilled Zucchini (65g)

2 tablespoons Hummus (30g)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then slice it into even pieces.

  • 2

    Preheat a grill or grill pan over medium-high heat.

  • 3

    Brush the tofu, portobello mushroom (remove the stem and gills for a cleaner taste), red bell pepper (sliced into large pieces), and zucchini slices lightly with olive oil and season with salt and pepper.

  • 4

    Grill the tofu for about 4-5 minutes per side until grill marks appear and it is heated through.

  • 5

    Grill the portobello mushroom for 3-4 minutes per side until tender.

  • 6

    Grill the red bell pepper and zucchini slices for 2-3 minutes per side until slightly charred and softened.

  • 7

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

  • 8

    Spread hummus on one slice of bread. Layer the grilled tofu, portobello mushroom, red bell pepper, and zucchini on top. Finish with the other slice of bread.

  • 9

    Cut the sandwich in half and serve warm.

Stacked Grilled Vegetable Sandwich

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

Stacked Grilled Vegetable Sandwich

YOUR SOLIN GENERATED RECIPE

Stacked Grilled Vegetable Sandwich

Enjoy a vibrant, stacked sandwich featuring grilled firm tofu, a meaty portobello mushroom, and colorful bell pepper and zucchini slices, all layered between hearty whole wheat bread spread with a smooth hummus. This plant-forward creation offers a delightful balance of textures and flavors that's perfect for a satisfying meal at any time of day.

NUTRITION

500kcal
Protein
35.7g
Fat
19g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Bread (80g total)

8 ounces Firm Tofu, grilled (227g)

1 large Portobello Mushroom, grilled (120g)

1 medium Red Bell Pepper, grilled (120g)

1/2 cup Grilled Zucchini (65g)

2 tablespoons Hummus (30g)

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then slice it into even pieces.

  • 2

    Preheat a grill or grill pan over medium-high heat.

  • 3

    Brush the tofu, portobello mushroom (remove the stem and gills for a cleaner taste), red bell pepper (sliced into large pieces), and zucchini slices lightly with olive oil and season with salt and pepper.

  • 4

    Grill the tofu for about 4-5 minutes per side until grill marks appear and it is heated through.

  • 5

    Grill the portobello mushroom for 3-4 minutes per side until tender.

  • 6

    Grill the red bell pepper and zucchini slices for 2-3 minutes per side until slightly charred and softened.

  • 7

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

  • 8

    Spread hummus on one slice of bread. Layer the grilled tofu, portobello mushroom, red bell pepper, and zucchini on top. Finish with the other slice of bread.

  • 9

    Cut the sandwich in half and serve warm.