Roasted Vegetable Sandwich with Tofu Ricotta and Pesto
Fresh, hearty, and full of flavor, this Roasted Vegetable Sandwich layers roasted eggplant, zucchini, and red bell peppers with creamy tofu ricotta, peppery arugula, and vegan pesto on crusty bread. It’s a satisfying vegan sandwich that works well for lunch or easy weeknight meals.
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Servings: 4
Ingredients
Roasted Vegetables
- 2 tablespoons Extra-Virgin Olive Oil
- 1 medium Eggplant sliced to preference
- 2 medium Zucchini cut into ½-inch thick rounds
- 2 medium Red Bell Pepper cut into thick strips
- Pinch of Kosher Salt and Pepper
Tofu Ricotta
- 14 ounce Block of Firm Tofu drained, not pressed
- 2 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 2 teaspoons Yellow Miso Paste
- 1 Garlic Clove finely minced
- ¼ cup Nutritional Yeast
- ½ teaspoon Kosher Salt more to taste
- ¼ teaspoon Black Pepper more to taste
Sandwich Ingredients
- 2 cups Arugula
- 1 tablespoon Lemon Juice more to taste
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 Ciabatta Loaf or Baguette divided into 4 sandwiches
- ⅓ cup Vegan Pesto store-bought or homemade
- 1-2 tablespoons chopped Fresh Basil
Instructions
- Preheat the oven to 425°F
- Slice the zucchini into ½-inch rounds and the bell peppers into ¾ to 1-inch thick strips.
- For the eggplant, I like mine sliced a bit thinner (around ¼ inch) so it roasts up soft and slightly crisp around the edges, but ½-inch work great if you want a meatier texture. I also cut the rounds in half to fit on the bread.
- Arrange the eggplant, zucchini, and bell pepper on two large parchment-lined baking sheets, making sure they're spread out evenly. Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes, flipping the veggies halfway through. Keep an eye on them toward the end, they should be tender and slightly caramelized.
- While the veggies are cooking, make the tofu ricotta. Add the drained tofu into a food processor.
- Add the olive oil, lemon juice, miso paste, minced garlic, nutritional yeast, salt, and pepper. Pulse until smooth. Taste and adjust salt as needed.
- In a small bowl, toss the arugula with a squeeze of lemon juice, a pinch of salt, and black pepper. Set aside.
- Slice and toast the ciabatta or baguette then spread vegan pesto on one slice and the tofu ricotta on the other.
- Layer the roasted veggies onto the bottom half of the sandwich.
- Top with the arugula and a sprinkle of chopped basil, close it up, and enjoy!
Notes
Makes enough for 4 large sandwiches. If you don't want extra tofu ricotta leftover, make half the recipe.
If you're making the sandwich ahead of time, store the roasted vegetables, arugula, and bread separately to keep things fresh. Assemble just before eating.
Make sure the veggies have room on the baking sheet! Using two baking sheets gives the veggies plenty of space, helping them roast properly and get nicely browned instead of turning soft and steamed.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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