Try a different kind of sandwich with this vegan pesto grilled cheese with tofu. Add a slice of crispy tofu, zesty pesto, caramelized onions, and melty vegan cheese between golden, crispy bread for a sandwich. Perfect for lunch or a comforting dinner and ready in about 20 minutes.
Similar to the Vegan Philly Cheesesteak Sandwich, there is something about grilled cheese that screams comfort, isn't there?
But this one isn’t your average grilled cheese. It's still cozy yet satisfying, but we've added tofu and a zesty vegan sun-dried pesto to take it to another level of deliciousness. It’s the kind of sandwich perfect for those days when you need something a little different.
If you love sandwiches, especially vegan ones, try Easy Falafel Pita Sandwich, Vegan BLT Sandwich With Soy Curls, Vegan Tunacado Sandwich, or an Open-Faced Mushroom Sandwich.
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Why You'll Love This Recipe
- Vegan cheese has come a long way. It melts well, making a satisfying grilled cheese sandwich possible.
- The pesto adds a punch of flavor to every bite.
- The sandwich is perfectly grilled for a satisfying crunch.
- It is simple to whip up in about 20 minutes, so it is ideal for a tasty meal anytime.
Recipe Ingredients
This vegan sandwich requires only a few ingredients and minimal prep time. The recipe card suggests the quantities of each ingredient.
Tofu: Super firm or extra firm tofu works best for this sandwich. I love using the super firm tofu from Trader Joe’s—it has minimal water content, so it holds up perfectly when frying, staying intact and adding a great texture. It's also easier to slice into perfectly straight slices.
Vegan Cheeses: You can use any you like, like vegan gouda or vegan mozzarella cheese. Today’s vegan cheese options are crafted to melt well, offering a similar creamy, gooey texture to traditional cheese.
Bread: I recommend using pre-sliced sourdough bread, as it’s sturdy enough to hold all the fillings and is typically vegan. However, feel free to choose any slices of bread you prefer.
Variations
For extra flavor and texture, add thin slices of tomato, roasted red peppers (the kind in a jar is perfect), avocado slices, sauteed mushrooms, or a handful of spinach to the sandwich. A handful of arugula is also delicious!
Top with fresh basil for a great herby and fresh flavor.
Experiment with different types of pesto, such as a nut-free version using seeds like this sunflower seed pesto. Or try this homemade Pistachio Pesto.
How To Make Pesto Grilled Cheese With Tofu
This is an easy sandwich to throw together in about 20 minutes. Here are some pictures to show you. See the recipe card for details.
Step 1: Press the Tofu. Drain and wrap the tofu in paper towels. Press with a heavy object for 15-20 minutes to remove excess moisture. Alternatively, use a tofu press.
Step 2: Coat the Tofu. Mix cornstarch, garlic powder, onion powder, salt, and pepper on a plate. Slice tofu into 4 slabs and coat in the mixture.
Step 3: Fry the Tofu. Heat olive oil in a skillet over medium heat. Fry tofu slices for 3-4 minutes on each side until golden brown and crispy.
Step 4: Cook the Onions. In the same skillet, sauté thinly sliced onions until golden and soft. Set aside.
Step 5: Prepare the Pesto. While onions cook, make or use store-bought pesto in a bullet, food processor, or blender. Process until chunky. see the Vegan Sun Dried Tomato Pesto recipe for full instructions.
Step 6: Assemble and Cook the Sandwiches. Spread pesto on bread slices. Layer vegan cheese, tofu, and onions. Add some sun-dried tomatoes and top with another slice of bread. Heat a panini press, skillet, or griddle over medium heat. Grill sandwiches until golden.
Recipe Tips
- Top tip: Slice your tofu as straight as possible, ensuring even frying. I don’t always nail it, and that’s when one side ends up a little too crispy while the other side never achieves its golden status. So, steady those hands! Or, if you’re feeling extra cautious, cut the tofu into smaller strips for better accuracy.
- Press the tofu thoroughly to remove as much water as possible. This helps the tofu crisp up better when frying and prevents it from becoming soggy in the sandwich.
- Opt for sturdy bread, such as presliced sourdough or ciabatta that can withstand filling and grilling. This will help prevent the sandwich from falling apart while cooking.
- Like any grilled cheese, serve it immediately after cooking while it’s hot, and the cheese is perfectly yummy.
Coating The Tofu
Ensure that each tofu slice is evenly coated in the cornstarch, garlic, and salt mixture, and cook over medium heat. This will give the tofu a nice crispy crust, adding a great texture to the sandwich. If you don't want the added step, I often coat the sides with adobo or salt and pepper and call it a day without frying it. The panini press heats it for me.
Serving Suggestions
While this is a substantive sandwich, consider pairing it with these sides:
- A bowl of warm, creamy tomato soup.
- A light and refreshing mixed green salad with a French vinaigrette.
- Crispy, oven-baked sweet potato fries or air-fryer fries with a vegan aioli or spicy ketchup on the side are delicious with this sandwich.
- The tanginess of pickles can cut through the richness of the grilled cheese, adding a crunchy, acidic bite.
- A light pasta salad like Sweet Vegan Macaroni Salad can be a great side dish.
- Dip the sandwich in a delicious vegan dipping sauce like Easy Chipotle Aioli Sauce or Ranch Dressing.
Note On Equipment
I highly recommend using a panini press or George Foreman for this sandwich. Flipping it on a skillet can be messy with all those delicious fillings. The press makes it easy, and there’s no need to flatten your sandwich like it’s been run over—just gently close the lid, and you’re good to go!
My George Forman is from the '90s, and it's still kicking strong, but they don't make it anymore. Here is Amazon's current Panini Press best seller for you to look at.
Storage and Reheating
Storage: If you need to store the sandwiches, I would prep them without frying them. Stack them in an airtight container. When you're ready to eat, take them out and cook them.
If you have already grilled them, prevent the sandwiches from becoming too soggy by placing a piece of parchment paper between each sandwich and storing them in an air-tight container for up to a day. This will help absorb moisture and keep the bread from getting too soft while stored.
Reheating: Preheat your air fryer or oven to 350°F (175°C), place the sandwiches and heat for 10-15 minutes in the oven or about 3-4 minutes in the air fryer until the bread is crispy and the cheese is warm. Alternatively, use the panini press or skillet on low heat until heated.
Avoid microwaving, as it can make the sandwich ever more soggy. If necessary, microwave with a paper towel on the bottom to absorb excess moisture.
More Vegan Sandwiches You'll Love
Recipe FAQS
The sandwich can be made gluten-free by using gluten-free bread. Ensure all other ingredients, including the tofu coating and pesto (if buying store-bought), are also gluten-free.
Got a minute? I'd love for you to dive into the comments and rate this
Pesto Tofu Grilled Cheese recipe. Your feedback is invaluable - did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Pesto Grilled Cheese With Tofu
Equipment
Ingredients
For the Tofu
- 1 7 ounce block extra-firm tofu or super-firm tofu
- 4 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or oil spray for frying
For the Sandwich
- 8 slices of your favorite bread sourdough or whole grain work well
- 1 batch vegan sun-dried tomato pesto store-bought or homemade
- 4 slices vegan cheese mozzarella, cheddar, or your preferred variety
- 1 onion thinly sliced
- sun-dried tomato slices julienne or chopped, optional
- vegan butter or oil spray for grilling optional
Instructions
- Press the Tofu: Start by draining the tofu, then wrap it in paper towels or a clean kitchen towel to absorb excess moisture. Place a heavy object, like a skillet or a book, on top to help press out the water. Alternatively, use a tofu press. Let it sit for 15-20 minutes.
- Prepare the Tofu: Mix the cornstarch, garlic powder, onion powder, salt, and pepper on a plate. Once the tofu is well-pressed, slice it into 4 thin slabs, about ¼ inch thick. Coat both sides of each tofu slice in the cornstarch mixture. Heat a skillet over medium heat and add a small amount of oil. Cook the tofu slices for 3-4 minutes on each side, until they are golden brown and crispy. Set the tofu aside.
- Cook the Onions: In the same skillet, add a little more oil if needed, and sauté the thinly sliced onions until they become golden brown and soft.
- Prepare the Pesto: While the onions are cooking, prepare your pesto if using homemade.
- Assemble the Sandwiches: The order isn’t crucial, but I usually start with a layer of vegan cheese and a generous spread of pesto. Then, I add the caramelized onions and tofu, topping it off with sun-dried tomatoes. For an extra burst of flavor, I sometimes spread more pesto on the other slice of bread before closing the sandwich.
- Grill the Sandwiches: For a perfectly crispy sandwich, use a panini press preheated with a bit of oil spray; cook for 5 minutes or until the bread is golden brown and the cheese is melted. Alternatively, heat a skillet or griddle over medium heat and follow the same steps, using a spatula to gently press down.
- Serve: Remove the sandwiches and allow them to cool slightly, then cut them in half. Serve your Pesto Tofu Grilled Cheese sandwiches warm, with a side of soup, salad, or your favorite dipping sauce.
Trevor says
Fantastic - now a family staple 🙂
Regi Pearce says
Wonderful! Glad you like it. Thanks for the comment.