Ingredients
b
1 block tofu
m
½ - 1 cup marinara
F
French bread
v
2 - 3 tbs vegan garlic butter
V
Vegan provolone cheese
V
Vegan mozzarella
A
Avocado oil for frying
F
For the Marinade:
o
3 - 4 tbs olive oil
s
2 - 3 tbs soy sauce
b
1 tbs balsamic vinegar
d
1 tbs dijon mustard
n
2 tbs nutritional yeast
s
1 tsp smoked paprika
g
1 tsp garlic powder
o
1 tsp onion powder
b
1 tsp basil
I
1 tsp Italian seasoning
B
Black pepper
F
For the Batters:
a
1 cup all purpose flour
s
1 tbs salt
B
Black pepper
p
1 ½ cup panko
f
2 tbs freshly chopped parsley
d
1 tsp dried basil
v
¼ cup vegan parmesan
c
¼ cup chickpea flour
f
2 tbs flaxmeal
w
½ cup water
F
For the Vegan Pesto:
f
1 cup fresh basil leaves
p
2 - 3 tbs pine nuts
l
½ lemon juice
v
¼ cup vegan parmesan
o
¼ cup olive oil
g
2 cloves garlic
S
Salt to taste
B
Black pepper to taste
Directions
1
For the Marinade:
1
Mix olive oil, soy sauce, dijon mustard, nutritional yeast, smoked paprika, garlic powder, onion powder, basil, Italian seasoning, and black pepper in a bowl.
o
3 - 4 tbs olive oil
s
2 - 3 tbs soy sauce
d
1 tbs dijon mustard
n
2 tbs nutritional yeast
s
1 tsp smoked paprika
g
1 tsp garlic powder
o
1 tsp onion powder
b
1 tsp basil
I
1 tsp Italian seasoning
B
Black pepper
2
Slice tofu and simmer in salted water for 15- 20 minutes then drain and pat dry with paper towels.
3
Coat both sides of the tofu and marinate them in the mixture for at least 30 minutes.
b
1 block tofu
4
For the Batters:
1
In a bowl, mix all purpose flour, salt, and black pepper.
a
1 cup all purpose flour
s
1 tbs salt
B
Black pepper
2
In another bowl, combine panko, freshly chopped parsley, dried basil, and vegan parmesan.
p
1 ½ cup panko
f
2 tbs freshly chopped parsley
d
1 tsp dried basil
v
¼ cup vegan parmesan
3
In a third bowl, whisk together chickpea flour, flaxmeal, and water to create a batter.
c
¼ cup chickpea flour
f
2 tbs flaxmeal
w
½ cup water
4
Coat each marinated tofu piece in the flour mixture, then dip in the chickpea batter, and finally coat with the panko mixture.
5
Heat avocado oil in a frying pan over medium heat and fry the coated tofu pieces until golden and crispy on both sides.
A
Avocado oil for frying
6
For the Vegan Pesto:
1
Blend fresh basil leaves, pine nuts, lemon juice, vegan parmesan, olive oil, and garlic until smooth. Season with salt and black pepper to taste.
f
1 cup fresh basil leaves
p
2 - 3 tbs pine nuts
l
½ lemon juice
v
¼ cup vegan parmesan
o
¼ cup olive oil
g
2 cloves garlic
S
Salt to taste
B
Black pepper to taste
2
Assemble the Sandwich:
1
Slice the French bread and spread vegan garlic butter on each side.
F
French bread
v
2 - 3 tbs vegan garlic butter
2
Toast the bread until golden.
3
Spread marinara sauce on one side of the bread, place the crispy tofu on top, and add slices of vegan provolone and mozzarella.
m
½ - 1 cup marinara
V
Vegan provolone cheese
V
Vegan mozzarella
4
Top with a generous amount of vegan pesto.
5
Close the sandwich with the other slice of bread and serve.
