Sprout Sandwich with Tofu Ricotta<!-- --> <!-- -->Recipe

Sprout Sandwich with Tofu Ricotta<!-- --> <!-- -->Recipe

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Sprout Sandwich with Tofu Ricotta | Vegan and packed with sun-dried tomato pesto and alfalfa sprouts. Perfect plant-based lunch!

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Ingredients

  • Sun-Dried Tomato Pesto: ¼ cup baby spinach, packed
  • Sun-Dried Tomato Pesto: 2 tablespoons sun-dried tomatoes packed in oil, drained (save the oil)
  • Sun-Dried Tomato Pesto: 1 tablespoon pine nuts
  • Sun-Dried Tomato Pesto: 1 clove garlic
  • Sun-Dried Tomato Pesto: 2 teaspoons nutritional yeast
  • Sun-Dried Tomato Pesto: Pinch of garlic powder
  • Sun-Dried Tomato Pesto: ¼ teaspoon salt
  • Sun-Dried Tomato Pesto: 1 tablespoon oil or reserved oil from the sun-dried tomatoes
  • Tofu Ricotta: 7 ounces extra-firm tofu, drained, pressed, and crumbled
  • Tofu Ricotta: 1 tablespoon extra virgin olive oil
  • Tofu Ricotta: 1 teaspoon cider vinegar
  • Tofu Ricotta: 1 teaspoon lemon juice
  • Tofu Ricotta: ½ teaspoon garlic powder
  • Tofu Ricotta: ½ teaspoon onion powder
  • To Assemble: 4 slices sprouted grain bread
  • To Assemble: 1 cup alfalfa sprouts
  • To Assemble: 1 Roma tomato, sliced
  • To Assemble: 2 slices red onion
  • To Assemble: Pinch of garlic powder

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