Tofu and Roasted Broccoli Sandwiches


2 servings

  • 14-ounce block firm or extra firm tofu, drained and patted dry
  • 2 tablespoons gluten free tamari
  • 1 tablespoon maple syrup
  • 5 cups small broccoli florets (about 12 ounces)
  • 2 tablespoons preferred Olive Oil
  • 1 teaspoon fine sea salt, divided
  • 1 cup chopped cucumber
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 garlic clove, chopped
  • 4 slices Food For Life® Sprouted For Life Gluten Free Bread, toasted
  • ½ cup jarred roasted red peppers, drained
  1. Preheat oven to 425 °F. Line 2 large baking sheets with parchment.
  2. Cut tofu into ½” thick slices. In a small bowl stir together tamari and maple syrup. Lay tofu slices on a baking sheet and brush both sides with tamari mixture. On second baking sheet toss broccoli with oil and ½ teaspoon salt. Roast tofu and broccoli until both are browned, about 20 minutes.
  3. In a blender combine cucumber, tahini, lemon juice, and garlic. Blend until very smooth.
  4. Lay bread on a countertop and divide tofu, broccoli, and roasted peppers between 2 of the slices. Drizzle generously with tahini sauce and top with remaining bread slices.

*The Food For Life product in this recipe is High Fiber, Gluten Free, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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