Kale Pesto Sandwich

Add kale, walnuts, garlic, yeast, olive oil and Italian spice mixture into a blender or food processor and blend until smooth.

Cut the tofu into thin strips. In a medium pan, heat some olive oil and stir-fry the tofu for 3 minutes on each side or until it’s brown and crispy. Be careful with timing.

Add about half a teaspoon of soy sauce to taste. Once the tofu is done, put it aside. Heat some more olive oil and cook the zucchini slices for another 3 minutes. Season with salt, pepper, and Italian spices (or thyme, oregano, basil, rosemary,).

Cut the sandwiches in half and coat both sides with kale pesto. Add the carrots, lettuce, the tofu, and the grilled zucchini.