Tofu Caprese Sandwich
Tofu Caprese Sandwich
There is nothing that compares to the fresh taste of a Caprese salad! The sweet, fresh and juicy tomatoes, the creamy subtly sweet mozzarella which in this case is made from marinated and baked tofu and the vibrant almost licorice scent of fresh basil. This sandwich takes all of the deliciousness of the Caprese and adds in fresh greens, gorgeous pesto and perfectly crispy french bread. This sandwich is next level and will keep you thinking about it again and again!
Serves 2
Ingredients
Tofu “Mozzarella”
14oz (397g) Firm or extra firm Tofu, drained
1 1/4 cup (295ml) Unsweetened Plant Milk (I used soy)
1/2 Tbsp (8g) Miso Paste
1/2 tsp (2.5g) Nutritional Yeast
1/4 tsp Smoked Salt
Basil Pesto
2 oz (57g) Fresh Basil
1/3 cup (33g) grated Vegan Parmesan
1/3 cup (40-50g) toasted Walnuts or Pine Nuts
1/2 cup (115ml) good Olive Oil
1 Tbsp (15ml) Lemon Juice
Salt & Pepper to taste
For the sandwich
2 small French style Baguettes
1 large Tomato sliced
1 cup (57g) mixed Baby Lettuces or Arugula
Toasting Nuts
1.Add your pine nuts or walnuts to a dry pan on medium heat.
2.Move them around occasionally to prevent them from burning.
3.Once they take on some color and become fragrant they are done. Remove them from the heat and allow them to cool before using.
Directions
1.Make the tofu “mozarella” by first pressing the tofu for an hour or even overnight. Cut the block into thirds and then each third into three slices. You should have a total of nine relatively thin pieces.
2.Place the slices of tofu into an airtight container and in a cup, mix together the plant based milk, miso paste, smoked salt and nutritional yeast. Pour the mixture over the tofu and seal the container. Allow the tofu to marinate for an hour or even over night.
3.Place the marinated tofu along with the liquid into an oven safe baking dish and bake at 335 for 20-30 minutes. Carefully flip the tofu halfway through cooking time. Allow the tofu to cool completely before refrigerating for 2-4 hours or best overnight.
4.Make the pesto by adding the fresh basil that’s been rinsed and patted dry to a food processor along with the toasted walnuts or pine nuts, lemon juice, vegan parmesan, garlic, salt & pepper. Pulse until completely chopped. While the processor is running add in the olive oil and run until the pesto has come together. Add more oil if you prefer it on the runny side. Set aside. (Can me made days before)
5.Make the sandwich by toasting the baguette in the oven at 400 for 4-7 minutes to crisp up the crust. While still warm, cut the baguette in half. Cut each half open lengthwise. Spread a generous amount of the pesto on both sides. Layer on the fresh baby lettuces, slices of tomato that have been salted and peppered. Finally top it with a few slices of the tofu “mozarella” and drizzle on more pesto. Then enjoy!
