PESTO AND CRISPY TOFU FLATBREAD SANDWICH

SERVES 2 PORTIONS

FOR THE TOFU

57g (2oz) extra-firm tofu, drained, and cut into 1-inchcubes

1⁄4 cup vegetable broth

1 tbsp tamari

1 tsp onion powder

1⁄4 tsp salt

1⁄4 cup cornstarch

FOR THE PESTO

1⁄4 cup raw cashews, soaked for 1 hour

1 cup basil, packed

1 clove garlic

1⁄2 tsp salt

2 tbsp nutritional yeast

3 tbsp extra virgin olive oil

FOR THE ASSEMBLY

1 tbsp coconut oil

1⁄4 cup diced onion

6 mushrooms, sliced

1⁄4 cup hummus

2 slices flatbread

1⁄2 cup sunflower sprouts

NUTRITIONAL VALUES

Calories: 649kcal
Fat: 44.9g (11.2g S.Fat)
Carbs: 49.8g
Protein: 20.1g
Sugar: 3.3g
Sodium: 1235mg

METHOD

TOFU:
In a small bowl, combine the vegetable broth, tamari, onion powder, and salt. Allow the tofu to marinate for at least 1 hour.

Preheat the oven to 350°F (180°C, or gas mark 4).

In a medium mixing bowl, combine the cornstarch and the water.

Place the tofu on the cornstarch after removing it from the marinade. Toss, then place on a baking sheet. 30–40 minutes in the oven Every 10 minutes, toss with a spatula until golden and puffy.

PESTO:
In a small food processor, combine the cashews, basil, garlic, and salt. Process for approximately 30 seconds. Process for a few more seconds, or until the nutritional yeast and olive oil are well combined.

ASSEMBLY:
In a skillet over medium-high heat, melt the coconut oil. Sauté the onions and mushrooms for 10 to 15 minutes, or until the onion is translucent. Take the pan off the heat.

Half of the hummus should be spread on each flatbread. Half of the pesto should be spread on each flatbread. Fill the center of each flatbread with half of the tofu, sunflower sprouts, mushrooms, and onion. Each flatbread should be folded in half and secured with decorative picks.