This Vegan Basil Tomato Tofu Sandwich is a quick and easy summer snack idea!
Hot days ahead! We might be having this year’s first tiny heat wave, but the summer weather is not forecasted to last long, sadly. Our leafy greens in the garden are absolutely enjoying this weather, but our tomatoes not so much and this year we have decided to protect them against the constant rain with a DIY tomato “greenhouse”. If you follow our stories on Instagram, we have already shared some garden updates over there and will soon post a video of the “greenhouse” (and our GIANT lettuce heads).
Mitja loves his tomatoes. And, though I have been rooting for a larger garden for some time now, he was not so inclined. Until this year. A couple of days ago, while munching on delicious homegrown yellow raspberries (I mean, yellow raspberries! How cute!), he exclaimed: “we need a bigger garden”. There, it’s black on white now for the world to see. He said it, and I will make sure we make it so 😀
Back on the subject of tomatoes and hot temperatures – we partnered with the brand I Like Tofu to bring you this so simple, yet so amazing and practical Basil Tomato Tofu Sandwich that will be a lifesaver in the hot days ahead. Because I, for one, do not like to cook when it’s too hot to eat.
Bring on the salads, wraps, smoothies, and sandwiches!
This Basil Tomato Tofu Sandwich is vegan and a real breeze to make! Just take some bread slices, top with vegetables and tofu and you’re done!
These tofus are pre-cooked and can be enjoyed without any cooking, so they’re the perfect choice for your healthy vegan summer meals 😉
Excuse us, we’re off munching now.
- 180 grams block pre-cooked tofu (we used I Like Tofu Pesto Basilico)
- 8 slices wholewheat sandwich bread
- 2 tomatoes
- 8 basil leaves
- 8 lettuce leaves
- plant-based butter or cream spread
- salt, pepper to taste
- Wash and dry basil leaves, lettuce and tomato. Cut tomato in slices, if needed cut lettuce in smaller leaves.
- Cut tofu into 4 thin slices.
- Assemble your sandwich: spread plant-based butter or cream spread on wholewheat sandwich bread. Add basil leaves, lettuce, tofu and tomato slices. Season with a sprinkle of salt and pepper to taste. Top sandwich with bread.
- Cut in half before serving.
Amount Per Serving: Calories: 361.2 Total Fat: 15.4g Saturated Fat: 3.3g Sodium: 594mg Carbohydrates: 36.8g Fiber: 5.7g Sugar: 6.4g Protein: 23.2g
This recipe is brought to you in collaboration with I Like Tofu, a European start-up brand offering high-quality tofu products with innovative flavor combinations. In this recipe, we used the Pesto Basilico tofu flavor, but they have a range of other exciting flavors to try. Go check them out! 🙂
- Find more vegan tofu recipes here >
If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.