I love sandwiches! They are so tasty and satisfying! And this Pesto Sandwich recipe is so delicious, I would eat one of these sandwiches any day.
Even if you’re not a big fan of tofu, you’ll love this vegan sandwich. All you need is a handful of simple ingredients: bread, tofu, tomatoes, baby spinach, vegan mayonnaise, and the ingredients for vegan Italian pesto. It’s creamy, filling, tasty, simple to make, and it will be ready in just under an hour! A great savory lunch option! Take it with you to work or school, and everyone will envy you.
Vegan Pesto Panini Sandwich
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Ingredients
- For Marinated Tofu
8 slices tofu
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon paprika powder
- For Vegan Pesto
1⁄4 cup olive oil
1⁄2 clove garlic
50 grams fresh basil
30 grams pine nuts
1 tablespoon nutritional yeast
1-3 ice cubes
pinch of salt
- For Sandwich Assembly
4 slices vegan wholemeal bread
2 tablespoons vegan mayonnaise
2 tablespoons vegan pesto
8 slices marinated tofu
4-6 slices tomato
2 handfuls baby spinach
Directions
- Making Marinated Tofu
- Drain and pat your tofu dry with a kitchen towel, try to remove all the water. Cut the tofu into slices lengthwise. Each sandwich needs 4.
- Mix soy sauce, lemon juice, olive oil, and paprika in a shallow dish.
- Marinate the slices of tofu in the soy sauce for 10–15 minutes.
- Heat a tablespoon of olive oil in a pan over medium heat and cook the tofu slices until golden brown on both sides.
- Making Vegan Pesto
- In a bowl, add half the oil, garlic, salt, nutritional yeast, and pine nuts. Blend with an immersion blender until smooth. You can also use a food processor.
- Gradually add the basil leaves and remaining olive oil and continue blending.
- Add 1 ice cube at a time until you reach the desired consistency.
- Taste and season with more salt or nutritional yeast for a cheesy flavor.
- Assembling Sandwiches
- Take two slices of bread. Spread the vegetable mayonnaise on one, then add 2 slices of cooked tofu, a handful of spinach, 2-3 tomato slices and 2 more slices of tofu.
- Spread the basil pesto on the other slice of bread and then close the sandwich. Repeat with the other two slices of bread.
- Heat a panini press or a non-stick skillet. Brush the two surfaces of the sandwiches with a little olive oil.
- Place the sandwiches in the panini press and cook until crispy and golden on both sides, about 5–6 minutes. If you use a skillet, add your sandwiches and place a dish or a tray on top of them, gently pressing down on it until golden and crispy on a side. Then flip them and repeat the process to crisp up the other side.
- Cut them in half and serve them immediately.
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