(Vegan) Tofu, Zucchini, Sun-Dried Tomato and Cream of Basil Sandwich

(Vegan) Tofu, Zucchini, Sun-Dried Tomato and Cream of Basil Sandwich

Ingredients

Makes 4 sandwiches

8 slices of bread (I used Udi’s GF bread), toasted

Cream of basil

2 cups fresh basil

4 oz tofu, cut into cubes

4 tablespoons olive oil

Salt to taste

Grilled zucchini

2 medium zucchini, cut into long strips

2 tablespoons olive oil

1 tablespoon balsamic vinegar

¼ teaspoon salt

Pan Seared Tofu

7 oz firm tofu

1 tablespoon vegetable oil

4 tablespoons sun dried tomatoes in olive oil, roughly chopped

Directions

Cream of basil

Place basil, tofu, olive oil, and salt in a food processor (or blender) and pulse until smooth and creamy. Transfer to a bowl and set aside.

Grilled zucchini

Heat a grill (or a grill pan) to medium-high (if you’re using an outdoor grill, lightly grease the grill grates.)

Brush zucchini slices with olive oil and sprinkle with salt.

Cook on grill until beginning to brown, about 3 to 4 minutes per side.

Brush balsamic vinegar over the zucchini and continue cooking for 1 more minute. Remove and set aside.

Pan-Seared Tofu

Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch slices.

Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Sear each side for 1 to 2 minutes, or until tofu is golden and crisped.

Assemble sandwiches

Spread 1 tablespoon of cream of basil on one slice of bread, top with some grilled zucchini, sun-dried tomatoes, and tofu slices. Top with another slice of bread spread with cream of basil.

Repeat to make 3 other sandwiches with the remaining ingredients.