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Baked Tofu Pesto Sandwich + The Best White Bean Pesto Sauce
Marinate the sliced tofu in coconut aminos or tamari for a few hours or a few minutes depending on how much time you have. The longer you let the tofu marinade, the more flavor it will have. Preheat oven to 400 degrees fahrenheit. Place marinated slabs of tofu on a silpat or parchment paper in the oven and bake for 20 minutes, flipping halfway through the cooking time. While the tofu is baking, pr. . .
Prep Time: 00:15
Cook Time: 00:20
1 15 oz can of cannellini beans, drained and rinsed
3 - 4 cloves of roasted garlic
2 1/2 tablespoons dried onions or onion powder
2 tablespoons pine nuts
3 tablespoons raw cashews
2 teaspoons white miso
2 cups basil, packed
2 cups spinach, packed
3 tablespoons lemon juice
1/2 cup vegetable broth
1/2 - 3/4 teaspoon salt
1 block of extra firm tofu, drained and pressed, cut into 1/2 inch thick slabs
1 - 2 tablespoons coconut aminos or tamari per tofu slab
a handful of fresh baby spinach
1Marinate the sliced tofu in coconut aminos or tamari for a few hours or a few minutes depending on how much time you have. The longer you let the tofu marinade, the more flavor it will have.
2Preheat oven to 400 degrees fahrenheit.
3Place marinated slabs of tofu on a silpat or parchment paper in the oven and bake for 20 minutes, flipping halfway through the cooking time.
4While the tofu is baking, prepare the pesto sauce by placing all ingredients into the blender and blending until combined. You may have to scrape down the sides of the blender to get it going, but be careful not to add too much extra liquid or the flavor will be diluted.
5Toast your bread, then spread one piece with a thick layer of pesto sauce, followed by a layer of baked tofu, and then topped with a handful of fresh greens.
Other Topping Options: sliced tomato, avocado, mustard, or lettuce
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