The best tofu “ricotta” and basil sandwich- all crispy, hot and amazing.This is an excellent recipe, loaded with flavor and crunchy goodness. The Nicer Slicer adds a fun twist. Not only do you used less bread, but by turning the slicered bread inside out, you add nutty crunchy goodness to the inside of the sandwich. The soft interior of the toasted slice is perfect for butter and grilling.
Servings: 3 Sandwiches Author: Lauren Hartmann
1/2 block extra firm tofu
1 to 2 cloves garlic
2 Tbsp. nutritional yeast
2 tsp. olive oil
1/2 tsp. salt
2 Tbsp. lemon juice
Pinch of black pepper
3/4 cup marinara sauce
1/4 cup. fresh basil
6 Slices crusty bread, such as sourdough
1/4 cup vegan butter at room temperature, such as Earth Balance
Slicer and toast 3 slices of bread. Arrange on plate with toasted side up.
Place the tofu in a paper towel or kitchen towel, and squeeze it over the sink to get as much liquid out as you can. It will crumble, but no worries, you will be crumbling it anyways.
Crumble the tofu into a food processor or blender. Add garlic, nutritional yeast, olive oil, salt, lemon juice and pepper.
Process for a minute or so, scrapping down the sides as needed until it is smooth but with a little texture so it looks like ricotta cheese. Taste and adjust seasoning.
On each set of 2 slices, spread crunchy side of one piece with vegan ricotta mixture, the other crunchy side with marinara and a few pieces of basil. Put the sandwiches together with soft sides out.
Heat non stick pan to medium heat. Spread soft sides of sandwiches with additional vegan butter. Place in pan, cooking on each side for 3-5 minutes, reducing heat as needed. Flip and cook until bread is brown and crispy, hot and delicious. Serve immediately.