This Tofucado Pesto Toasted Sandwich is one of my favourite ways to eat tofu. It's flavour packed, high protein and we all know I love me some grated tofu. Loaded with avocado, homemade basil pesto, and toasted sourdough, this truly is one of my favourite, unconventional ways to eat tofu.
This sandwich is a great year-round option but especially when fresh ingredients like basil and avocado are at their best. Feel free to skip the homemade pesto though, store bought is totally acceptable!
Looking for other tofu recipes? Try my Shredded Tofu Burrito or my Tofucado Rice Bowl
Jump to:
Why you need to try this Tofucado Pesto Toasted Sandwich
Packed with Fresh and Vibrant Flavours: This sandwich brings together creamy avocado, herby pesto, and juicy tomato for a perfectly balanced bite. The combination of fresh ingredients creates a rich yet refreshing flavor profile that feels both indulgent and wholesome.
Crispy, Creamy, and Satisfying: From the golden toasted sourdough to the smooth tofu pesto filling, every bite offers a contrast of textures.
Quick and Easy to Make: With simple ingredients and minimal prep, this sandwich comes together in no time. It’s perfect for busy days when you want something homemade, delicious, and nutritious without the hassle.
Ingredients Tofucado Pesto Toasted Sandwich
- Sourdough bread: Provides a crispy, tangy base that holds the filling well and adds great texture.
- Tofu: Acts as a hearty, protein-rich filling that crisps up beautifully and absorbs the pesto flavours.
- Basil: Brings a fresh, aromatic flavour that forms the base of the pesto.
- Garlic: Adds a bold, savory depth.
- Pinenuts: Contribute a rich, nutty flavour and creamy texture to the pesto.
- Olive oil: Adds healthy fats and helps bind the pesto.
- Parmigiano reggiano: Provides a salty, umami-rich taste that elevates the pesto.
- Lemon juice: Adds brightness and acidity to balance the richness of the ingredients
- Mayonnaise: Brings creaminess and helps bind the tofu pesto mixture together.
- Kosher salt: Enhances all the flavours and brings balance to the dish.
- Pepper: Adds a subtle heat and depth to the overall flavour profile.
- Avocado: Adds a creamy, buttery texture that complements the crispy toast.
- Tomato: Provides freshness and a juicy contrast to the rich and savory filling.
See recipe card for quantities.
Instructions for Tofucado Pesto Toasted Sandwich
Step 1: Fry the tofu in a pan with oil, salt and garlic powder until crispy
Step 2: Make the basil pesto in a jar with a stick blender or food processor
Step 3: Mix the tofu with the pesto and some mayonnaise
Step 4: Assemble the sandwich and grill in a hot pan
Hint: For the best flavor and texture, use fresh basil and ripe avocado, and make sure to toast the sourdough just until golden so it stays crisp without becoming too hard.
Substitutions
- Tofu: Swap with grilled halloumi or chickpea mash if you prefer a different texture or want a non-tofu option.
- Parmigiano Reggiano: For a vegetarian or vegan option, use a plant-based Parmesan or nutritional yeast.
- Pinenuts: If unavailable, substitute with walnuts or cashews for a similar nutty flavour.
If you’re looking for a vegan alternative, check out this blog for a vegan pesto recipe, or you can check out my The Best Tomato Sandwich.
Variations
- Spicy: Add chilli flakes while cooking the tofu or drizzle with sriracha or chilli oil for a kick, perfect for those who enjoy bold, fiery flavors common in Asian or Mexican cuisines.
- Mediterranean Style: Include olives, sun-dried tomatoes, or a layer of hummus for a rich, Mediterranean flavour.
See a spicier tofu twist with my Tofu Satay Skewers
Equipment
Storage
Store the tofu pesto mixture in an airtight container in the refrigerator for up to 2 days. Keep sliced avocado and tomato separate and assemble the sandwich fresh to maintain the best texture. Assembled sandwiches can be stored in the fridge for up to 1 day, but are best enjoyed freshly toasted. For longer storage, keep the filling refrigerated and toast the sandwich just before serving.
Top Tip
Add a thin layer of pesto or mayonnaise on the bread before assembling to create a barrier that helps prevent sogginess and keeps the sandwich crisp for longer.
FAQ
Make sure to toast the bread well and avoid overloading with tomato; pat the slices dry before adding to reduce excess moisture.
Yes, store-bought pesto works perfectly, just choose a good-quality one for the best flavor and adjust the seasoning if needed.
Simply replace the parmigiano reggiano with a vegan alternative or nutritional yeast to keep it fully plant-based.
Related
Looking for other recipes like this? Try these:
WATCH HOW TO MAKE THIS RECIPE:
Tofucado Pesto Toasted Sandwich
Ingredients
- 2 slices sourdough bread
- 150 g tofu extra firm
- 1 cup basil well packed
- 1 clove garlic roughly chopped
- 1 tablespoon pinenuts toasted
- 2 tablespoon olive oil extra virgin
- ¼ cup parmigiano reggiano grated
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- kosher salt or fine sea salt
- pepper
- ⅓ avocado sliced
- 1 tomato thinly sliced
Instructions
- Grate the tofu using the small grater setting of a box grater
- Bring a pan to medium/high heat with 1 tablespoon of the olive oil. Once hot, add the tofu with a pinch of salt and the garlic powder. Let it sit for a minute or two to crisp up on the bottom before tossing. Cook for 5 minutes so that it's nice and lightly golden.
- To make the pesto, add the basil, parm, pinenuts, garlic clove, pinch of salt, pepper and the other tablespoon of olive oil to a tall jar and using a stick blender to pulse into a nice thick green pesto. Alternatively you could add this all to a mini food processor, or make it in a mortar and pestle.
- In a mixing bowl, add the cooked tofu, 2 tablespoon of the pesto and the mayonnaise. Mix well.
- Slice the avocado and spread over one piece of the sourdough, top with the tofu pesto mixture followed by a layer of sliced tomato.
- Bring a pan to high heat with another little dash of olive oil. Grill the sandwich on each side for only 30 - 60 seconds. We want to grill it hot and fast so the bread get golden and crisp without cooking the avocado. Be sure not to burn the bread (been there done that too many times). Enjoy!
Leave a Reply