Sprout Sandwich with Tofu Ricotta

Sprout Sandwich with Tofu Ricotta Recipe

By Veegs

🔪Prep Time: 30 minutes


Sun-Dried Tomato Pesto

¼ cup baby spinach, packed

2 tablespoons sun-dried tomatoes packed in oil, drained (save the oil)

1 tablespoon pine nuts

1 clove garlic

2 teaspoons nutritional yeast

Pinch of garlic powder

¼ teaspoon salt

1 tablespoon oil or reserved oil from the sun-dried tomatoes

Tofu Ricotta

7 ounces extra-firm tofu, drained, pressed, and crumbled

1 tablespoon extra virgin olive oil

1 teaspoon cider vinegar

1 teaspoon lemon juice

½ teaspoon garlic powder

½ teaspoon onion powder

To Assemble

4 slices sprouted grain bread

1 cup alfalfa sprouts

1 Roma tomato, sliced

2 slices red onion

Pinch of garlic powder


1Sun-Dried Tomato Pesto

2Place all the pesto ingredients in a small food processor, starting with the spinach. Process until well blended.

3Tofu Ricotta

4Place all the ricotta ingredients in a small food processor. Process until well blended.


6Spread a thick layer of the tofu ricotta on two bread slices. Spread pesto on the other two bread slices. Divide the sprouts, tomato, and onion and place on the ricotta. Top with the pesto slice. Slice each sandwich into fourths in triangle shapes.

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