A high-protein vegan recipe for a roasted pesto breakfast sandwich, featuring seasoned tofu, roasted vegetables, and a spinach walnut pesto, served on almond buns. This recipe makes 4 sandwiches.
Preheat oven to 350 F and line a baking tray with parchment paper. Slice your tofu into 4 squares and add to baking tray. Drizzle a tsp of olive oil over squares and season with 1 tbsp nutritional yeast, turmeric powder, garlic powder, and salt, use your hands to coat the squares evenly. Bake for 12-15 minutes or until browned, flip, and bake for another 3-4 minutes or until browned on the second side, remove from oven and set aside. To another baking tray add diced bell peppers, and zucchini rounds and season with 1 tsp oil and salt. Bake for 15 minutes or until browned, set aside. Make your pesto: add everything (spinach, walnuts, 2 tbsp extra virgin olive oil, lemon juice, 2 tsp nutritional yeast, 1 clove garlic, 0.5 tsp salt) to a high speed blender and blend until smooth. Slice your buns and coat each side with pesto, layer your baked tofu, peppers, and zucchini. Enjoy cold, warm in a panini grill, lightly fry them on the stove top like a grilled cheese, or microwave for 1-2 minutes.
