Pesto Veggie Tofu Sandwich
wide loaf of french bread
1 package baked, flavored tofu snacks (I used Thai flavored)
1 yellow squash
roasted red peppers
4-6 slices swiss soy cheese
1/3 cup vegannaise (vegan mayo)
About 1 1/4 tablespoon of pesto
About 3/4 tablespoon olive oil
About 1/2 teaspoon of horseradish
rosemary, pepper, garlic powder, salt to taste
Pre-heat the oven to 350.
Cut zucchini and squash into 3 inch strips and sautee with olive oil and spices. Cut up tofu into slices of similar size, toss those into the pan when the veggies are almost done.
Cut the vegan bread into 4 inch pieces and then hallow the pieces out without cutting them in half (the ends work best for this sandwich). Mix the vegannaise, pesto and horseradish in a bowl, and then spread the mixture onto the vegan bread. Put the cheese and peppers on the vegan bread, then stuff the bread full with the cooked zucchini, squash and tofu. Bake the sandwiches til the vegan bread crust starts to get crispy. Enjoy.
(If you want to make your own roasted red (or orange) peppers, put whole peppers into a 400 degree oven for 45 min. to an hr., cut off tops and bottoms, then peel the skins off. Use maybe two whole peppers for this recipe.)