Grilled Provençal Tofu and Pepper Sandwiches
with Zippy Lemon Aioli and Fresh Salad
Take a trip to the south of France with this grilled tofu sandwich. Paired with a fresh salad and zippy lemon aioli, let us take you away!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Cucumber • Lemon • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
1 unit(s)
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains Milk May contain Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
½ tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
56 g
Spring Mix
1 unit(s)
Mini Cucumber
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Halve buns, then brush cut-side with 2 tsp (4 tsp) oil. Set aside.
- Cut cucumbers into 1/4-inch half-moons.
- Zest, then juice lemon.
- Add mayo and lemon zest to a small bowl. Season with salt and pepper, then stir to combine.
- Halve pepper, then core.
- Brush peppers with 1 1/2 tsp (3 tsp) oil, then season with salt and pepper. Set aside on a baking sheet.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cucumbers and spring mix. Set aside. (TIP: We'll toss the salad in step 6!)
- Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
- Drizzle over 1 tsp (2 tsp) oil, then sprinkle over 1/2 tbsp (1 tbsp) Zesty Garlic Spice Blend and season with salt and pepper. Toss to coat. Set aside.
- Add peppers to one side of the grill. Close lid and grill, flipping once, until peppers are tender-crisp, 9-12 min.
- Transfer veggies back to the baking sheet. Cover to keep warm.
- Add tofu to the other side of the grill. Grill tofu, flipping once, until grill marked, 4-5 min per side.
- When tofu is almost done, add buns to other side of the grill, cut-side down. Close lid and grill buns until toasted, 1-2 min. (TIP: Keep an eye on buns so they don't burn!)
- Transfer tofu and buns to the baking sheet with peppers.
- Slice tofu, then add to another medium bowl with basil pesto. Toss to coat.
- Cut peppers into 1/4-inch slices. (TIP: Remove skin, if desired!)
- Spread lemon aioli over buns, then top with pesto tofu and half the red peppers.
- Add remaining red peppers to salad, then toss to combine.
- Divide sandwiches and salad between plates.
- Sprinkle feta over salad.
