Vegan Caprese Sandwich
Makes 4 servings Prep Time: 10 minutes Cook Time: 10 mins FODMAP: low
This is a great alternative to the typical caprese sandwich. Mozzarella is such a mild cheese, that it makes it pretty easy to replace it with tofu. The secret is in the sauce. The pesto and the glazed balsamic vinaigrette makes this really yummy. And choosing a good break makes a big difference too. There is two ways of making this--if you have time you can marinate the tofu to make it taste more like mozzarella, but if you are short on time, you can just air fry the tofu with some salt and Italian seasoning. (again, the secret is in the sauce of the sandwich, not so much the tofu)
Ingredients
Ciabatta Rolls or Baguette
1 block of tofu
2-3 Tomatoes
handful of basil
handful of arugula
a sprinkle of salt and Italian seasoning (if not doing the marinade)
glazed balsamic vinaigrette
vegan pesto (I love Trader Joe's version)
Optional Marinade for Tofu
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon white miso paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or more to taste)
1 teaspoon Italian seasoning
1/4 cup of water (to help blend everything)
Instructions
1. Cut tofu into 4 wide slices
2.Mix together marinade ingredients and marinate for 30 mins (if choosing to marinate the tofu)
3.Cook the tofu over a pan, in the oven, or in the air fryer, just to warm it up and slightly dry it out. I air fry my tofu for 400 degrees in the air fryer for 10 minutes.
4. Prep the sandwich by cutting the buns and toasting them, then cut the tomatoes, and the pesto to the bread once it is done toasted.
5.Once tofu is done, add the tofu, sliced tomatoes, basil, and arugula to the sandwich, then drizzle a generous amount of balsamic glaze.
Gluten-Free: Use alternative rolls or bread.
*Don’t forget to preload on veggies before you eat!
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