Pesto Tofu Salad Sandwich Recipe (Vegan, Gluten Free)

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This delicious vegan pesto tofu salad sandwich recipe combines two of my favorite things to cook with: tofu, and pesto sauce! As you may know, I am a total tofu junkie – I have over 50 different tofu recipes on this site, and we enjoy it almost everyday. It’s so versatile that you can fry it, bake it, blend it into sauces, and of course use it as a delicious and healthy sandwich filling!  I also love making pesto out of any extra greens we have: basil, spinach, parsley, and even garden fresh mustard and turnip greens.  The combination of rich and flavorful pesto sauce, combined with the creaminess and heartiness of the tofu make for one filling and delicious lunch.

• Shelf Stable Tofu – I have been LOVING these shelf-stable tofu packs from Amazon. I literally have 3 cases of them in my pantry as we speak. They are an inexpensive and healthy way to get some plant protein in. The texture of this extra firm tofu is perfect for this recipe, no pressing required!
• Walnuts: because YUM. I stocked up a few bags of these walnuts which are super cheap and a great value for the quality.
• Fresh Basil
• Fresh Parsley
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
• Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.
• Olive Oil: I like to use this delicious Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Black Pepper: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has a million times more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend.
• Sprouts for the sandwich!
• Gluten Free Sandwich Bread  or a lettuce or cassava wrap.

Grow Sprouts Indoors for A Nutritious Crunch All Year Long!

I love piling on the sprouts to any sandwich I make. I grow my own sprouts all year long on my kitchen counters… and believe me, it couldn’t be easier!  All you need are some sprouting seeds (I like these alfalfa seeds, and these bean sprouts), wide-mouth mason jars, sprouting lids, and some tap water. An endless supply of sprouts will be at your culinary fingertips anytime. I love grabbing a handful of alfalfa sprouts to add to a sandwich or a wrap, or adding a handful of bean sprouts to stir fries or ramen soup. I put together a list of all my favorite sprouting supplies – so you can enjoy fresh sprouts any time!

1. Add the tofu to a large bowl, and mash with a fork until the tofu breaks down to a thick consistency, similar to the texture of egg salad.
2. Toast the walnuts over low heat in a sauce pan – the nuts should be fully toasted after about 3 to 4 minutes, so make sure to watch and stir with a wooden spoon so they don’t burn.
3. In a food processor or blender, add basil, parsley, toasted walnuts, garlic, pepper flakes, and lemon juice. Pulse a few times to break down the greens.
4. Mix on low and pour in the olive oil until the pesto is a smooth consistency. Add salt and pepper, taste, and adjust seasonings as desired.  Toss pesto with the tofu and mix well to combine.
5. To make the sandwich, add the tofu pesto filling to slices of gluten free sandwich bread or to a lettuce or cassava wrap… and enjoy!

As always, if you make this vegan and gluten free pesto tofu salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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