As with most vegan sandwiches, you have to taste this Roasted squash, Tomato and Tofu Sandwich to have an idea if its’ good or not. Because the name of this sandwich implies “a vegan pile of stuff.” In reality, this sandwich is juicy, sweet, spicy, flavorful and crunchy in all the right places!
The recipe requires a couple of slices of roasted butternut squash. I like to roast the whole squash ( or two) ahead of time and serve any unused slices of it with salads, like this Lentil Goat Cheese and Butternut Squash Salad or on top of brown rice or quinoa as a part of vegan harmony bowl. I then like to reheat the butternut squash slices and use them warm in this sandwich. To reheat, toss the squash with a tablespoon or two of olive oil in a pan for about 3 minutes.
I like to share this sandwich with my husband, so we each get half. I usually serve one of these 63 salads with it.
Place the greens on one side of the bread. Top with warm squash slices ( toss the already roasted squash with a tablespoon or two of olive oil in a pan for about 3 minutes to reheat it.) Saute the tofu in soy sauce (optional) and olive oil, until it develops a light brown crust. Then turn over and saute on the other side. Drain the excess oil from cooked tofu by placing the cooked tofu on paper towels to absorb the oilfor a minute. Place the ready tofu over the squash. Add avocado slices and tomato slices. Sprinkle with parsley, salt and pepper. Top with another slice of bread and serve immediately.