Glazed Tofu Sandwiches with Sundried Tomato Pesto & Avocado

5 from 1 vote
Glazed Tofu Sandwiches with Sundried Tomato Pesto & Avocado
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: American
Servings: 4 Servings
Calories: 463 kcal
Author: Ricki Heller
Ingredients
  • 3 tablespoons coconut palm sugar
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves minced
  • 1 tablespoon gluten-free soy sauce or tamari
  • 1 teaspoon prepared Dijon mustard
  • Pinch fine sea salt or to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 block firm or extra-firm tofu drained and patted dry, then cut crosswise into 8 “steaks
  • 8 slices hearty gluten-free bread toasted
  • 4 tablespoons sundried tomato pesto homemade (recipe follows) or prepared
  • 1 avocado pitted and sliced
  • 4-8 fresh red bell pepper rings
  • 4 large lettuce leaves
  • 4 green onions sliced lengthwise, for garnish (optional)
Instructions
  1. In a small bowl, whisk together the sugar, vinegar, garlic, soy sauce, mustard, and salt. Set aside.
  2. In a non-stick fry pan, heat the oil over medium heat. Add the tofu steaks and turn them over so they are coated with oil on both sides. Fry the steaks for 4-5 minutes, until they are just starting to turn golden. Pour the glaze over the steaks, lower heat to medium low, and cover the  pan. Allow to cook for 5 minutes, then turn the steaks over and continue to cook, scraping up the glaze and spreading it over the steaks as it thickens, until all the liquid is evaporated and the tofu is coated with glaze.
Assemble the sandwiches:
  1. Spread a slice of tofu with about 1½ tablespoons of pesto.
  2. Top with 1-2 tofu steaks, sliced  pepper, avocado slices, and lettuce or sprouts, followed by another slice of toast.
  3. Garnish with green onions, if desired. Cut and serve.
Sundried Tomato Pesto:
  1. Soak 1 cup of sundried tomatoes in boiling water for 5 minutes and drain (reserving liquid).
  2. Place the tomatoes in a food processor with 1 minced garlic clove, 3 tablespoons chopped, fresh basil, 2 tablespoons extra-virgin olive oil, ¾ cup lightly toasted pecan pieces, and a pinch of fine sea salt. Process until smooth and spreadable, adding up to 3 tablespoons of the tomato soaking water if necessary to achieve desired texture.
  3. Store, covered, in the refrigerator for up to two weeks. Makes about 1 cup.
Nutrition Facts
Glazed Tofu Sandwiches with Sundried Tomato Pesto & Avocado
Amount Per Serving
Calories 463 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 734mg 31%
Potassium 745mg 21%
Total Carbohydrates 57g 19%
Dietary Fiber 8g 32%
Sugars 19g
Protein 14g 28%
Vitamin A 118.9%
Vitamin C 199.5%
Calcium 15.5%
Iron 16.5%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Magazine Pesto Sandwich Tofu
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