Vegan Pesto Sandwich

This Vegan Pesto Sandwich is a plant-based version of a chicken pesto sandwich. With tofu chicken, vegan pesto, tomato, vegan mozz, and arugula. Delicious for lunch or a light dinner!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 371

Author Elizabeth

Ingredients

4 Rolls Ciabatta or Focaccia
½ Cup Vegan Pesto store bought or homemade
1 Large Heirloom Tomato sliced
Sliceable Vegan Mozzarella optional
1 Cup Fresh Arugula optional

Tofu

1 Tablespoon Extra Virgin Olive Oil optional
1 16 Ounce Block Super Firm Tofu
2 Tablespoons Soy Sauce
2 Tablespoons Maple Syrup or Agave
2 Teaspoons Italian Seasoning

Instructions

Cook the tofu. Heat the oil in a large skillet over medium heat. Add the tofu and cook for 4-5 minutes per side until golden (if your pan is smaller you may need to do this first step in two batches to get each piece cooked on both sides). Add the soy sauce, maple syrup, and Italian seasoning, and stir. Cook another 5-7 minutes, stirring occasionally, allowing the sauce to cook off completely.
Assemble the sandwiches. If desired, toast the ciabatta roll. Spread pesto on both sides of the roll. Add the vegan mozzarella, tomatoes, tofu, and arugula. Top with the top bun.

Nutrition