Roasted Pesto Sandwich recipe by @evannryan 🥪 💪🌱 Recipe makes 4 sandwiches Macros per sandwich: 495 cals - 35g fat - 16g carbs - 24g protein Ingredients: 1 brick tofu, I used @bigmountainfoods Fava Tofu 1 tbsp nutritional yeast 1 tsp garlic powder ½ salt 1 red bell pepper, diced ½ zucchini , sliced into thin rounds 1 tsp extra virgin olive oil 4 buns of choice, I used @glutenull Fatty Almond Buns Spinach Walnut Pesto: 3 cups spinach 1/4 cup walnuts 2 tbsp extra virgin olive oil 1 tbsp lemon juice 2 tsp nutritional yeast 1 clove garlic ½ tsp salt Recipe: 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 small amount of olive oil over squares and season 1 tbsp nutritional yeast, garlic powder, and salt, use your hands to coat the squares evenly Bake for 15 minutes or until browned, set aside To another baking tray add diced bell peppers, and zucchini rounds and season with a touch of oil and salt, and bake for 15 minutes or until browned, set aside Make your pesto: add everything 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 all week! #sandwich #sandwichrecipe #sandwichporn #sandwichlover #vegansandwich #vegansandwiches #plantbasedrecipes #plantbasedvegan #highproteindiet #highproteinvegan #highproteinbreakfast #highproteinmeals
