Tofu Caprese Sandwich
Super moist Tofu Caprese Sandwich, flavored tofu, juicy tomato, crunchy veggies and super green arugula packed between herbed focaccia bread with edamame and cottage cheese spread with pesto flavors!
Servings: 6
Ingredients
Edamame & Cottage Cheese Pesto
- 1 cup 2% Good Culture Cottage Cheese
- ¾ cup Shelled Edamame
- 1 cup Fresh Basil tightly packed
- ¼ cup Extra Virgin Olive Oil
- 4 clove Garlic
- 1 tbsp Hidden Valley Original Ranch Dips Mix
- ½ tsp Salt
- 1 tsp Freshly Cracked Black Pepper
- ½ Juice Lime or Lemon
Flavored Tofu
- 12 oz Medium Firm Tofu preferably big mountain soy free tofu
- 1 cup Grated Parmesan Cheese
- ½ cup Submarine Dressing/Sandwich Oil or simply use mix of EVOO + red wine vinegar + Italian seasoning + salt & pepper
- 1-2 tsp Red Chili Flakes
Other Ingredients
- 12 oz Herb Focaccia Bread
- 2 cup Baby Arugula
- 1 large Tomato, sliced
- ½ large Red Onion, sliced Beefsteak tomatoes or heirloom tomatoes
- Balsamic Glaze
- Salt
- Freshly Cracked Black Pepper
- Submarine Dressing/Sandwich Oil
Instructions
Make Edamame & Cottage Cheese Pesto
- Blend everything listed under "Edamame & Cottage Cheese Pesto" to coarse spread like consistency. Keep it aside.
Prepare Flavored Tofu
- Press down tofu to get rid of as much water as possible.
- Slice it thin, coat it first with Submarine Dressing/Sandwich Oil and then with mix of grated Parmesan and red chili flake. Keep it aside.
Assemble Sandwich
- Cut open Herb Focaccia Bread from the middle to make two layers.
- Spread both sides with generous amount of Edamame & Cottage Cheese Pesto.
- On one side, place flavored tofu, top it with thinly sliced red onions. Sprinkle salt & pepper with a drizzle of balsamic glaze.
- Top it with baby arugula, a drizzle of Submarine Dressing/Sandwich Oil & balsamic glaze.
- Top it with sliced tomatoes with sprinkle of salt & pepper.
- Stack the other side of the bread. Cut the sandwich in 6-8 pieces. Enjoy it with choice of beverage & crunchy chips!