SPROUT SANDWICH WITH TOFU RICOTTA

SERVES 2 SANDWICHES

FOR THE SUN-DRIED TOMATO PESTO

1⁄4 cup baby spinach, packed

2 tbsp sun-dried tomatoes packed in oil, drained (save the oil)

1 tbsp pine nuts

1 clove garlic

2 tsp nutritional yeast

Pinch of garlic powder

1⁄4 tsp salt

1 tbsp oil or reserved oil from the sun-dried tomatoes

FOR THE TOFU RICOTTA

198g (7oz) extra-firm tofu, drained, and crumbled

1 tbsp extra virgin olive oil

1 tsp cider vinegar

1 tsp lemon juice

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

FOR THE TO ASSEMBLE

4 slices sprouted grain bread

1 cup alfalfa sprouts

1 Roma tomato, sliced

2 slices red onion

Pinch of garlic powder

NUTRITIONAL VALUES

Calories: 1237kcal
Fat: 29.5g (9.1g S.Fat)
Carbs: 21.7g
Protein: 6.5g
Sugar: 6.6g
Sodium: 980mg

METHOD

SUN-DRIED TOMATO PESTO
In a small food processor, combine all of the pesto ingredients, beginning with the spinach. Blend until well combined.

TOFU RICOTTA
In a small food processor, combine all of the ricotta ingredients. Blend until well combined.

ASSEMBLY
Spread a thick layer of tofu ricotta on two slices of bread. Spread pesto on the remaining two slices of bread. Place the sprouts, tomato, and onion on top of the ricotta. Serve with a slice of pesto on top. Cut each sandwich into fourths to make triangles.