Pesto and Crispy Tofu Flatbread Sandwich Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 40 minutes
2 ounces extra-firm tofu, drained, pressed, and cut into 1-inch cubes
¼ cup vegetable broth
1 tablespoon tamari
1 teaspoon onion powder
¼ teaspoon salt
¼ cup cornstarch
¼ cup raw cashews, soaked for 1 hour
1 cup basil, packed
1 clove garlic
½ teaspoon salt
2 tablespoons nutritional yeast
3 tablespoons extra virgin olive oil
1 tablespoon coconut oil
¼ cup diced onion
6 mushrooms, sliced
¼ cup hummus
2 slices flatbread
½ cup sunflower sprouts
2Mix together the vegetable broth, tamari, onion powder, and salt in a small bowl. Add the tofu and let marinate at least 1 hour.
3Preheat the oven to 350°F.
4Place the cornstarch in a medium bowl.
5Remove the tofu from the marinade and place on the cornstarch. Toss and then set on a baking sheet. Bake for 30 to 40 minutes. Toss with a spatula every 10 minutes until golden and puffed.
7Place the cashews, basil, garlic, and salt in a small food processor. Process for about 30 seconds. Add the nutritional yeast and olive oil and process a few more seconds until well blended.
9Heat the coconut oil in a skillet over medium-high heat. Add the onions and mushrooms and sauté for about 10 to 15 minutes or until onion is translucent. Remove from the heat.
10Spread half of the hummus on each flatbread. Spread half of the pesto on each flatbread. Sprinkle half of the tofu, sunflower sprouts, mushrooms, and onion down the center of each flatbread. Fold each flatbread to overlap and secure with decorative picks.