Name: Open-Faced Pesto Tofu Salad Sandwich with Tomato & Mixed Greens
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (340 g) pkgs extra firm tofu; 1 ½ small pkgs fresh basil; ⅓ cup nutritional yeast flakes; ½ cup pine nuts; 1 ½ (142 g) pkg spring mix (mixed greens); 6 tomatoes; 12 slices whole grain bread; black pepper; brown sugar; extra virgin olive oil; garlic powder; onion powder; red wine vinegar; salt; vegan mayonnaise

Open-Faced Pesto Tofu Salad Sandwich with Tomato & Mixed GreensOpen-Faced Pesto Tofu Salad Sandwich with Tomato & Mixed Greens — a 30-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (340 g) pkgs extra firm tofu

1 ½ small pkgs fresh basil

⅓ cup nutritional yeast flakes

½ cup pine nuts

1 ½ (142 g) pkg spring mix (mixed greens)

6 tomatoes

12 slices whole grain bread

black pepper

brown sugar

extra virgin olive oil

garlic powder

onion powder

red wine vinegar

salt

vegan mayonnaise

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Place mayo, nutritional yeast, and spices in a large bowl; whisk to combine the creamy dressing.

Finely chop pine nuts and add to the bowl with the creamy dressing.

Pick basil leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Crumble tofu with your fingers into the bowl; using a fork, mash to combine the tofu salad. Set aside.

Preheat oven to broil on high and position rack under the broiler.

Slice tomatoes into rounds.

Divide bread between two baking sheets. Working in batches, place baking sheets in the oven and broil until bread is golden brown and toasted, 1-2 minutes. Remove from oven.

Meanwhile, place oil, vinegar, sugar, salt, and pepper in another large bowl. Whisk to combine the vinaigrette.

Add mixed greens to the bowl with the vinaigrette and toss to coat.

To serve, divide toast between plates; top with dressed greens, tofu salad, and tomato slices. Season tomatoes with salt and pepper. Enjoy!

Open this recipe in Flambette