Description
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. It's as indulgent as it is plant-based delicious. Perfect for lunch or a comforting dinner.
Ingredients
For the Tofu
- 1 block (8 oz) extra-firm or super-firm tofu
- 4 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 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 of 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 1/4 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.
Notes
Slice your tofu as straight as possible for even frying. When I miss the mark, one side gets too crispy while the other never reaches golden status. Steady those hands, or cut the tofu into smaller strips for better accuracy.
For variety, use different types of pesto, like homemade pistachio pesto or sunflower seed pesto.
I highly recommend using a George Forman grill or panini press because flipping this chubby sandwich in a skillet or griddle can get messy.
To flip the sandwich without making a mess, use a wide spatula, gently sliding it under the sandwich, then flip it quickly and confidently while keeping the layers pressed together with your other hand or using a second spatula for added support.
For extra flavor and texture, add a layer of sautéed mushrooms, roasted red peppers, or spinach to the sandwich. See the post for a few more ideas.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: stove-top
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 8.2 g
- Sodium: 1351.3 mg
- Fat: 36.4 g
- Carbohydrates: 71.5 g
- Protein: 19 g
- Cholesterol: 0 mg
