Vegan Tofu Pesto Grilled Cheese Sandwich

Crispy cornstarch coated tofu, sautéed onions, roasted red bell peppers, vegan mozzarella cheese, fresh basil, and the best vegan pesto combined to create the most flavorful and delicious Vegan Tofu Pesto Grilled Cheese Sandwich. Fancy twist on the classic childhood favorite.

What You Will Need For This Vegan Tofu Pesto Grilled Cheese Sandwich

Kitchen Essentials:

You’ll need a food processor or blender to make the pesto but other than that this recipe requires no special equipment.

Main Ingredients:

• Easy Vegan Basil Pesto
• Extra Firm Tofu (Learn more about making the best tofu ever in the Ultimate Guide to Cooking Tofu.)
• Sourdough Bread
• Vegan Mozzarella Cheese
• Sautéed Onion
• Jarred Roasted Red Peppers

Substitutions:

1. Extra Firm Tofu: The tofu in this recipe is pressed and tossed in cornstarch then crisped up in a pan with a touch of oil. This can be replaced with vegan chicken and be equally as delicious.
2. Sourdough Bread: Crusty bread is preferred for this recipe so it doesn’t get soggy but you can use any bread that you desire.
3. Mozzarella Cheese: I used Violife but follow your heart, daiya, or any other vegan mozzarella you enjoy will work here. You could also use a cashew cheese or tofu ricotta.
4. Jarred Roasted Red Peppers: I love the flavor of jarred roasted red peppers but you can simply sauté thinly sliced peppers with the onions.

FAQ:

Isn’t pesto already vegan? 

Traditional pesto has parmesan cheese in it but can easily be substituted with vegan parmesan or nutritional yeast and trust me when I say that the cheese won’t be missed.

Why did my pesto turn brown?

You should use homemade pesto within 3-5 days. The top of the pesto turns brown when stored because it is exposed to air but this can be prevented by adding some more olive oil over the top. You can still eat it if the top turned a little brown.

Can I reheat leftover sandwiches?

This sandwich does taste better freshly made but leftovers were also incredibly delicious. I simply wrap leftovers in plastic wrap to store then reheated in a 350F preheated oven until hot.

More Sandwich Recipes You Might Like:

• Roasted Vegetable Sandwich w/ Tofu Ricotta
• Vegan Tandoori Chicken Sandwich
• Vegan Steak Sandwich w/ Gouda & Arugula

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Vegan Tofu Pesto Grilled Cheese Sandwich

5 from 1 reviews

• Author: Liv
• Prep Time: 15m
• Cook Time: 15m
• Total Time: 30m
• Yield: 4 Sandwiches 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Crispy cornstarch coated tofu, sautéed onions, roasted red bell peppers, vegan mozzarella cheese, fresh basil, and the best vegan pesto combined to create the most flavorful and delicious Vegan Tofu Pesto Grilled Cheese Sandwich. Fancy twist on the classic childhood favorite.

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Ingredients

Units USM Scale 1x2x3x

Crispy Tofu: 

• 1 Block Extra Firm Tofu
• 2 tablespoons Cornstarch
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Vegetable Oil, for pan frying

Pesto Grilled Cheese Sandwich:

• 8 Slices Sourdough Bread
• 1/2 Batch of Easy Vegan Basil Pesto
• 6–8 Slices of Vegan Mozzarella Cheese
• 1 Small Onion, sautéed
• 1/2 cup Roasted Red Bell Peppers, from jar
• Fresh Basil
• Vegan Butter

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Instructions

1. Prep ahead the Easy Vegan Basil Pesto.
2. Press the extra firm tofu for 25-30 minutes to remove excess water. Thinly slice into 4 large rectangles.
3. Toss together the cornstarch, onion powder, garlic powder, salt and black pepper in a shallow bowl and coat the tofu evenly.
4. Heat a large pan on medium-high heat and cover the base of the pan in vegetable oil. Add the tofu to the pan and cook until crispy and golden brown. Remove and place on wire rack.
5. Thinly slice the small onion. Add the onions to a pan on medium high heat with a small splash of oil. Season the onion with salt and pepper and cook until soft and starting to brown, about 7-10 minutes.
6. Assemble the sandwich by adding a layer of vegan pesto, sautéed onions, jarred roasted red peppers, crispy tofu, 1-2 slices of vegan mozzarella and fresh basil leaves.
7. Head a large pan on medium heat with some vegan butter. Add the sandwich to the pan and cook until each side is crispy and golden brown, about 3-4 minutes each side. Enjoy!

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Notes

I recommend storing leftover components separately and assembling the sandwich when ready to serve.

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