Balsamic Tofu Sandwiches
These veggie sandwiches are piled high with avocado, roasted sweet potato, arugula, pickled peppers, balsamic tofu, and basil lemon mayo smushed between slices of rosemary garlic sourdough.
Servings 3 sandwiches
Ingredients
For sandwich assembly:
- 1 sweet potato, sliced
- 1 Tsp olive oil
- 1 cup arugula
- 1 avocado, sliced
- 6 slices of sourdough bread
- 3 Tbs pickled peppers I love Mama Lil’s
For the balsamic tofu:
- 1 brick of extra firm tofu, pressed
- 1/4 cup balsamic vinegar
- 1 Tbs soy sauce
- 1/2 tsp agave
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp sage
For the mayo:
- 1/4 c vegan mayo I use Follow Your Heart
- 2 Tbs basil chopped
- 1 Tbs lemon
- pinch of salt
Instructions
- Preheat oven to 400 degrees.
- Marinate the tofu: In a sealable container whisk together the balsamic vinegar, soy sauce, agave, thyme, oregano, and sage. Slice the pressed tofu into 1/4-1/2 inch slices, and add to the marinade dish, making sure each piece is covered. Let rest while the oven preheats. Marinating for 15-20 minutes at least is ideal.
- Toss sweet potato slices in olive oil. On a parchment-lined baking sheeting, roast sweet potato slices and tofu slices for 15-20 minutes, until fork-tender. Flip halfway through. Remove from oven.
- While the potato and tofu roast, make the sauce. Whisk together the mayo, lemon, basil and a dash of salt in a small dish. Let chill in fridge until you’re ready to assemble.
- To assemble the sandwich, slather each slice of bread with basil mayo sauce. Top with avocado, tofu slices, sweet potatoes, pickled peppers, and arugula. Enjoy!
Notes
This recipe makes enough for 3 big sandwiches or 4 regular sized ones!