NUTRITION

SERVINGS

INGREDIENTS

4 oz extra firm tofu

1 slice sprouted grain bread

1 tbsp hummus

0.25 cup shelled edamame

2 tbsp nutritional yeast

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the extra firm tofu into 1/2-inch thick planks and pat them thoroughly dry with a clean kitchen towel.

• 3

  Cut the zucchini and red bell pepper into long, thin strips suitable for stacking in a sandwich.

• 4

  In a mixing bowl, toss the tofu planks, zucchini, and peppers with olive oil, nutritional yeast, sea salt, black pepper, and garlic powder until evenly coated.

• 5

  Arrange the tofu and vegetables in a single layer on the prepared baking sheet and roast for 20 minutes, flipping the tofu halfway through.

• 6

  While the vegetables roast, place the hummus and shelled edamame in a small food processor and pulse until the mixture is smooth and creamy.

• 7

  Toast the sprouted grain bread slices until they are golden and slightly crisp.

• 8

  Spread the edamame-hummus mixture generously across both slices of the toasted bread.

• 9

  Assemble the sandwich by layering the roasted tofu, zucchini, and bell peppers, then topping with a handful of fresh baby spinach before closing the sandwich.