It’s the second day of December, which means I should be fully submerged in the holidaze. This time last year, I literally gorging myself on these Dairy Free Peppermint Chocolate Covered Pretzels. However, instead of Christmas food galore, I’m currently obsessed with this Vegan Shredded Tofu Pesto Sandwich. I know, except for its colour, it’s as far from holiday related as you can get.
To be honest, I’m not really sure what ‘holiday’ food is. I’m actually pretty sure it’s different everywhere. I know people in North America go crazy for pumpkin, gingerbread, cranberries etc. around this time of year. But in Trinidad, Christmas time means pastelles, sorrel, ham, black cake and more.
So who knows. Maybe this tofu pesto sandwich is the definition of holiday food in some unknown-to-me country.
This sandwich is my first successful forays into playing around with tofu. Before October, I’d never bought tofu in my life and I’d only eaten it a handful of times. So for the last couple months, I’ve been trying out different tofu recipes I found online.
But when I woke up on the morning after my birthday, with a craving for a chicken pesto sandwich, but no chicken in sight, I figured it was time to get creative. I grated some tofu, yes grated, whipped up a batch of my vegan kale walnut pesto and satisfied the eff out of that chicken pesto craving.
I won’t lie and say this tastes exactly like pesto chicken. Because it doesn’t. Tofu is its own thing and I try hard not to think of it as a meat substitute. That way lies madness and a lot of disappointment. But, this vegan shredded tofu pesto sandwich is pretty darned good in its own right.
It’s creamy without being mushy, hearty and ridiculously easy to make. I think it’s perfect as is, but you could also add some cranberries, pomegranate seeds (<- trust me!) or grapes for a little extra pizzaz.
If you try this recipe I’d love to know what you think! Comment below and leave a review or share a photo of it with the tag #ExSlothEats on Instagram!
- ½ a block (~175g) extra firm tofu, drained and shredded*
- 2 tbsp olive oil
- ½ cup vegan kale walnut pesto (or your favourite vegan pesto)
- ¼ -1/3 cup Vegenaise depending on desired creaminess
- salt & pepper to taste
- bread and tomato slices for serving
- Heat olive oil in a skillet over medium heat
- Add shredded tofu, salt and pepper and saute for 3 to 5 minutes until lightly browned
- Allow to cool for a couple minutes, then mix together tofu, pesto and Vegenaise in a bowl until well combined
- Add more salt and pepper to taste if desired
- Serve sandwiches on toasted bread of choice with tomato slices and tofu pesto mixture
Want more pesto recipes? Try this one:
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What about you?
- What is your idea of holiday/Christmas food?
- Have you ever shredded tofu before?
- What are your favourite tofu recipes?
Share in the comments below!
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Ohhh this looks yummy!! I might try this next week for lunch in a pita!
Bri recently posted…Product Review: NEW Vega Sport Performance Protein
If you have pitas and pizza sauce, I highly recommend making a pita ‘pizza’ and adding the pesto on top. So good ?
I’ve only had tofu once in my life that I can recall, and to be honest, I don’t remember what it tasted like! However anything with pesto is a sure-fire way to make me happy, so I may just have to give this shot. It looks incredible! Thank you for the awesome recipe, Giselle! I’m gonna share it on my blog later this week. When I get back home, I think I may try it out!
Julia @ Lord Still Loves Me recently posted…WIAW: Thanksgiving Eats!
Also, how many sandwiches does this approximately make? I’m wondering if I could use this to make a lunch for my family of four or if I’d need to double the recipe. Thanks Giselle!
Julia @ Lord Still Loves Me recently posted…How to Survive the Holidays with an Eating Disorder (Part 2)
Hi Julia! This should make about 4 servings, but it holds up really well in the fridge for over a week, so you can totally double it if you want to be really sure everyone can eat (with seconds 😀 )
i have never heard of anyone shredding tofu, that’s a great idea for texture! I usually just cube it and then stir-fry and call it a day, but i love your take on making a vegan version of “chicken” salad! I don’t even like real chicken salad but i know i would love this, especially with some cranberries for some tartness! yum 🙂
rachel @ Athletic Avocado recently posted…Pumpkin Eggnog Latte {Paleo + Vegan}
It would be amazing with cranberries. And I’ve also had this warmed up with some pasta. Unbelievably good ? p.s. I’m actually stir frying my tofu today #twinning
I mean…your sandwich is kind of red and green so…Christmas? Lol. Anyway, I’m pretty obsessed with this and plan on making it 29837 times in the near future. Keep up the mouthwatering recipes k thx
Emilie @ Emilie Eats recently posted…Vegan Slow Cooker Black Bean Soup
Haha I’ve already made it twice since the first time. Ridiculously easy and soooo good ?
This looks SO SO good! Any tips on shredding the tofu?
Emily @ Sinful Nutrition recently posted…12 Days of Giving + Christmas Playlist
Thanks Emily 🙂 I actually just grated mine with the largest holes in a regular cheese grater. If it’s waterlogged tofu, you may have to press it first to remove the water so it doesn’t crumble, but it worked perfectly for me straight from the package!
YUM! I bet the pesto adds sooo much flavor to the tofu.
Vegan sandwich, it’s a great way to start your day, thank you for sharing this delicious recipe.
I tried this recipe today and it’s easily my new favorite thing! Pesto is amazing and I have a guilty pleasure for mayo this was awesome 10/10 recommend!!
This recipe is so easy and delicious! I tried it as a dip and it’s wonderful. I just need to find a better pesto… the kind I had on hand is way too oily