Tofu & Kale Pesto Sandwich
Ingredients
For the kale pesto
- A generous handful of kale - stems removed
- A bunch of fresh basil - about 30g
- 2 tbsp of cashews or pine nuts
- 1 tbsp of nutritional yeast
- The juice of 1 lemon
- 1 garlic clove
- 3 tbsp of extra virgin olive oil
- Salt to taste
For the tofu marinade
- 1/2 block of tofu - about 200g
- 2 tbsp of Tamari or soy sauce
- 2 tbsp of maple syrup
- 1 tsp of sriracha or hot chili sauce
- 1 tsp of lime juice or rice vinegar
For the rest of the sandwich
- 1 ripe avocado - mashed
- A handful of watercress or salad leaves
- Bread of your choice
Preparation
Cut the tofu into thick slices. Mix all the ingredients for the marinade into a small bowl. Brush the tofu slices with the marinade until they are fully coated. If you have any leftover marinade, keep it on the side.
If you have time, let the tofu marinade in the fridge for a few hours or overnight. If not, go ahead and place the strips on a baking tray covered with parchment paper. Bake in the oven at 180 degrees Celsius until crispy. Remove from the oven and pour over the remaining marinade. Let it cool down for a few minutes.
To make the pesto, add all the ingredients into a food processor and blitz until smooth and creamy.
To assemble the sandwich, spread the pesto onto one slice and the mashed avocado onto the other. Add a few slices of tofu, a handful of watercress, close the sandwich, and enjoy!