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Sprout Sandwich
with Tofu Ricotta

When my wife came home with “The High-Protein Vegan Cookbook” I rolled my eyes and gave her a look like “You’re kidding right? Why do we need this?” We love meat and dairy and I find a lot of vegan versions of regular dishes to be poor substitutes. But I sucked in my desire to whine and complain and picked a few of the recipes she’d marked and then narrowed it down based on what ingredients I already had and ended up with this sandwich recipe.

Well, what a surprise that was! The tofu ricotta seems boring at first taste, but once you pair it with the grainy bread (I used Dave’s Killer Bread – Good Seed), the crunchy sprouts and tomato and this killer pesto recipe you end up with a sandwich you marvel at and can’t wait to take another bite of! The best thing might be just how easy this is to make. Read on to find out how…

Produces approximately 10 sandwiches
15 minutes prep & assembly

Ingredients:


Sun-dried tomato pesto
1/2 cup baby spinach, packed
4 tbsp sun-dried tomatoes about 8 tomatoes
2 tbsp pine nuts
2 garlic clove
1 tbsp nutritional yeast
2 tsp garlic powder
1/2 tsp salt
2tbsp sun-dried tomato oil

Tofu ricotta:


2 blocks extra firm tofu
2 tbsp olive oil
2 tsp cider vinegar
2 tsp lemon juice
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder

Assemble:


Bread (something grainy)
Alfalfa sprouts
roma tomato sliced
red onion sliced vertically and very thin

Instructions:


Blend all Pesto Ingredients
Blend all Ricotta ingredients

Assemble sandwich by spreading a thick layer of pesto on one slice and a thick layer of ricotta on the other slice. Spread out onions to taste, then tomatoes and top with sprouts. Place the second slice on top and cut on the bias and enjoy!

Adapted from The High-Protein Vegan Cookbook by Ginny Kay McMeans