Sometimes the best things are born of necessity. Like when you have a bunch of leftovers and it is necessary for you to eat them… in style. We had a party where we grilled a bunch of vegetables. Like a lot. And then I ate them for the next few days. I made a Vegan Italian Veggie Sandwich. And I ate them with noodles, rice, and in tofu scrambles… which is where I got the idea for this sandwich.
Let me throw some math at you:
Tofu + Veggies + my Bomb A** Avocado Spread = Deliciousness
I have a minor in math, so I can attest to the accurateness of that formula. So one of the best parts of this sandwich is that it was made with leftovers. Leftover veggies and leftover avocado spread. Because I use that spread on everything. Breakfast toast? Roasted-Garlic-Basil-Avocado Spread. Tomato sandwich? Roasted-Garlic-Basil-Avocado Spread. Chocolate cake? Well… maybe not everything.
So in case you weren’t at my cookout, let me tell you what vegetables we used:
- Bell Peppers
- Yellow Squash
- Cherry Tomatoes
And then I added olives, because I like olives. And green onions, because I like those too. But you could use whatever vegetables you like. And you don’t have to have a cookout. You could just cook them up in a pan… or in the oven. They would still taste as yummy. Let me give you a pro-tip, though: marinate them in basil, thyme, and oregano. Or whatever herbs you are currently feeling. Herbs make everything soooo much yummier. (Four o’s… that’s a lot of yumminess.)
This recipe is actually really adaptable. The tofu could be seasoned with any herbs/spices you want. I used basil, oregano, and thyme. But you could totally play with the spiciness… add some paprika. I don’t know… I’m just throwing things out there. The important pieces are:
- Roasted Garlic Basil Avocado Spread
As long as you have those things, you should be good. Just cook up the tofu and add in the veggies to warm them up (assuming they are leftover), spread the Avocado Spread on each piece of bread and put the tofu/veggies in the middle. I also grilled this up in a frying pan. Just slather some Earth Balance Butter on the outside and fry it up! So good. And it is pretty healthy. Vegetables, avocado, tofu… sounds healthy to me.
So now you have a delicious healthy vegan sandwich to make with your leftover vegetables. Sandwich on, friends!
Vegan Veggie & Tofu Sandwich with Roasted Garlic Basil Avocado Spread
Leftover vegetables? Turn them into this healthy delicious vegan sandwich. Warning: You'll want to eat the avocado spread on everything.
- 2 slices hearty bread, I used Tuscan
- 1/2 cup leftover cooked vegetables - zucchini, squash, mushrooms, peppers, etc
- 1/4 package tofu
- herbs, to taste
- 1 tbsp olive oil
- 1-2 tbsp "butter", if grilling sandwich
- Roasted-Garlic Basil Avocado Spread
Roasted-Garlic Avocado Basil Spread
- 2-3 cloves roasted garlic
- 1 avocado, ripe
- 1-2 tbsp fresh chopped basil
Roasted-Garlic Basil Avocado Spread
Smash together the avocado and garlic
Mix in chopped basil
Veggie Tofu Sandwich
Heat up oil in a frying pan. Add tofu and veggies and cook until hot. Add whatever herbs you want.
Spread Roasted-Garlic Basil Avocado Spread on each slice of bread. Add tofu/vegetable mix. Put together sandwich.
If frying, heat up pan. Spread "butter" on outside of sandwich. Fry on one side until golden brown, then flip. Cook until done.