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Protein Pesto Crispy Tofu & Roasted Veggie Sandwiches

  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 sandwiches 1x


Crispy lightly breaded panfried tofu and roasted veggies with pesto, sandwiched between crusty grilled focaccia.



For the Sandwiches:

  • 8 tbsp pesto
  • 8 slices of your favourite bread (I used focaccia)

Crispy Tofu:

  • 1/2 block of tofu, sliced into 4 slabs
  • 1/2 cup cornflake crumbs, breadcrumbs etc
  • 1/4 cup flour
  • 1/2 tsp paprika
  • pinch of salt and pepper
  • 1/3 cup nondairy milk
  • a few tbsp of oil for frying

Roasted Veggies:

  • approx. 2 cups of sliced veggies like peppers, mushrooms, zucchini, onion, use your favourites!
  • olive oil
  • salt and pepper


  1. Preheat oven to 400 F. Line a sheet pan with parchment papper.
  2. Place veggies on sheet pan and drizzle oil over top. Sprinkle with salt and pepper and toss to coat.
  3. Bake in preheated oven for approx 20 minutes or until slightly softened and starting to char on the edges.
  4. Meanwhile, preheat a frying pan to medium high heat. Add a few tbsp oil.
  5. Stir together breadcrumbs, flour, paprika, salt and pepper. Dip tofu in the nondairy milk, then dip in the breading mixture until coated.
  6. Fry in pan for about 4 minutes per side or until golden brown and crispy.
  7. To assemble sandwiches, spread 2 tbsp pesto on bread. Add some roasted veggies and a piece of tofu. Enjoy immediately or press in a panini press to get those crispy grill marks. Enjoy!


Store veggies and tofu in an airtight container in the fridge up to 4 days, if not using all right away.

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