Delicious Red Pesto Sandwich Recipe with Crispy Herb Tofu for a Flavorful Lunch! #shorts

"I had some leftover red pesto from last week, so I decided to whip up a Red Pesto Sandwich with Crispy Herb Tofu for lunch to use it up. 🍅 I cooked the tofu in the air fryer and wanted to toast the bread, so I used my panini press. It's optional, but heating the sandwich up releases some of the oils from the pesto and makes it even more delicious. 🥲

For the crispy tofu:

- 1 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1 tbsp soy sauce
- 1 tbsp high heat oil (I used avocado oil)
- 1 block (450g) extra firm tofu, drained and patted dry with a kitchen towel, then cut into 4 slabs.

For the sandwich:

- 1 large ripe tomato (I used an heirloom), sliced
- Baby spinach
- Your favorite sliced bread
- 1-2 tbsp dairy-free red pesto (recipe can be found in my last pasta post) or your preferred pesto
- Salt

To make the crispy tofu, combine the nutritional yeast, cornstarch, garlic, and thyme in a shallow dish. Add the oil and soy sauce, mix well, then coat each tofu slab evenly in the batter. Place them in the air fryer basket and cook at 400F for 15 minutes.

Spread pesto on both slices of bread, then layer with spinach, crispy tofu, and tomato slices. Sprinkle the tomatoes with a pinch of salt, then close the sandwich with the other slice of bread spread with pesto. You can enjoy it as is, or warm it up in a toaster oven or panini press until golden on both sides (took about 5 minutes in my panini press).

If you're toasting it, feel free to add your favorite vegan cheese to melt in the sandwich. Then, enjoy!"
#shorts #sandwich #plantbased #vegan