YOUR SOLIN GENERATED RECIPE
Hearty Grilled Vegetable Sandwich
Savor a delicious, plant-powered sandwich loaded with grilled tofu, crisp vegetables, and a savory spread. Each bite delivers a satisfying blend of textures and flavors, from the caramelized char of grilled portobello and zucchini to the creamy hummus and nutty nutritional yeast accent, all nestled between toasted whole wheat bread.
INGREDIENTS
2 slices Whole Wheat Bread
8 ounces Firm Tofu
1 Portobello Mushroom
1/2 Red Bell Pepper
1/4 Zucchini
1/2 cup Fresh Spinach
1 tbsp Hummus
1 tsp Olive Oil
1 tbsp Nutritional Yeast
PREPARATION
Press the tofu to remove excess moisture and cut it into 1/4-inch slices.
Preheat a grill pan or outdoor grill to medium-high heat.
Lightly brush the tofu slices with olive oil on both sides, then season as desired.
Grill the tofu for about 3-4 minutes per side until you see grill marks and it feels firm.
While tofu is grilling, clean the portobello mushroom and remove the stem. Slice it thickly and brush with a tiny bit of olive oil.
Grill the portobello slices for 2-3 minutes per side until tender.
Slice the red bell pepper and zucchini into strips.
On the grill, lightly char the bell pepper and zucchini for about 2 minutes until they have grill marks but remain crisp.
Toast the whole wheat bread slices until they are golden brown.
Assemble the sandwich by spreading hummus on one slice of the toasted bread. Layer with grilled tofu, portobello mushroom, bell pepper, zucchini, and fresh spinach. Sprinkle nutritional yeast over the veggies and top with the second slice of bread.
Cut in half and serve warm.