Go Back
+ servings
Print Recipe
5 from 3 votes

Baked tofu sandwich with caramelised onions and pesto

Healthy vegan sandwich with baked tofu, caramelised onion and pesto.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Cuisine: American, Vegan
Servings: 2 sandwiches
Author: Anthea

Ingredients

Sandwich filling

  • 200 g tofu
  • 2 tablespoons dried herbs, e.g. oregano, thyme and basil
  • 1 tablespoons extra virgin olive oil, optional
  • 1 red bell pepper / capsicum, deseeded
  • 1 red onion
  • 2 tablespoons balsamic vinegar
  • ½ cup baby spinach leaves

Pesto

Bread

  • 4 slices bread of choice, gluten-free if needed

Instructions

  • Preheat the oven to 180C.
  • Slice the tofu thinly so it can fit nicely in a sandwich (my tofu was about 8mm thick). Rub herbs and olive oil on all sides of tofu. Slice the capsicum in quarters. Bake tofu and capsicum on a lined tray for 15 minutes or until the tofu is golden brown and the capsicum has deepened in colour.
  • For the onion, saute in a small fry pan with a dash of water for 5 minutes on high. When the onion has softened, add the balsamic vinegar and saute for 1 minute. Bring it down to medium-low heat and simmer/saute for 10 minutes until caramelised and very soft.
  • If you're making your own pesto, toast the garlic and pine nuts in a small frypan on medium heat, continuously stirring so it doesn't burn. When the garlic and pine nuts are golden brown, add to a food processor with the basil and olive oil. Process until it forms a pesto or paste-like consistency.
  • Assemble the sandwiches with the pesto, spinach leaves, tofu and capsicum and enjoy!

Nutrition

Serving: 1 sandwich | Calories: 660kcal | Carbohydrates: 48g | Protein: 19g | Fat: 45g | Sodium: 313mg | Potassium: 543mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3358IU | Vitamin C: 88mg | Calcium: 339mg | Iron: 10mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!