This roasted veggie sandwich with tofu ricotta is a perfect, satisfying lunch meal! The vegetables are rich and savory, simply tossed in avocado oil and salt and roasted until tender. The creamy lemon-dill vegan ricotta is made with tofu, dill, lemon juice, garlic, and nutritional yeast, with bright and fresh flavors that brings everything to life. The avocado slices adds an extra rich creaminess, full of healthy fats. Served on a quality bread roll, my favorites being focaccia (as pictured), ciabatta, or sourdough.
This is a great spring-summertime sandwich with the herbed fresh flavors, but can be enjoyed anytime of year (it’s actually February as I make this post, I guess I’m ready for summer flavors!). Using garden veggies brings everything up a notch, so if that’s available then all the better!
Variations
- Stovetop directions:
This recipe can be done in a skillet on the stovetop and this method is actually quicker, too!
Heat a large skillet on medium heat. Once hot, add a drizzle of avocado oil, onions, and a pinch of salt. Cook until onions are softened, then add zucchini and bell pepper. Cook until desired tenderness, then remove from heat. - No dill?
The herbed ricotta can be made with another herb instead, like cilantro or parsley. If using parsley, add slowly because it can be an overwhelming flavor if too much is added. - Gluten Free.
Simply use gluten free bread and this sandwich is a gluten free meal! - Homemade bread.
As pictured, these roasted veggie sandwiches were made on homemade focaccia bread from Salt Fat Acid Heat. This recipe is easy to make and absolutely delicious! Homemade bread not required but extra tasty.
Doubling Recipe
This roasted veggie sandwich is best enjoyed fresh and for that reason it’s why this recipe merely calls for two sandwiches. To make a larger batch, simply double the recipe.
Cooking directions
Step 1: Preheat oven to 420℉. Line two baking sheets with parchment paper.
Step 2: Prep the veggies. Slice bell pepper and zucchini into 1 ½” strips and slice ⅓ of a red onion into rounds. Place red bell pepper in a large bowl with a pinch of salt and small drizzle of avocado oil, using a spoon to toss to coat. Transfer to one of the parchment lined baking sheets. Do the same thing with the zucchini and red onion, separately, and transfer to the second baking sheet.
Step 3: Place baking sheets in the oven and roast for 15-25 minutes, rotating baking sheets halfway if needed. Remove from oven once veggies once they are desired softness, being careful not to let them burn. I keep veggies separate in case some need to be removed before others.
Step 4: To make the Lemon-Dill Tofu Ricotta, place in a food processor:
- 8 oz firm or medium tofu
- 2 tsp lemon juice
- 1 tsp salt
- ¼ cup fresh dill, loosely packed
- 1 tsp nutritional yeast
Process ingredients until creamy, stopping to scrape the sides a couple of times. Taste, and add anything more it may need.
Step 5: Build sandwiches using a quality bread such as ciabatta, focaccia, or sourdough, with the option to lightly toast the bread. Start with a base of sliced avocado, then stack on the roasted veggies, topping with a generous scoop of lemon-dill tofu ricotta.
Storing + Packing
These roasted veggie sandwiches are best enjoyed fresh. For leftover roasted vegetables and tofu ricotta, store separately in airtight containers for up to 5 days.
If you’re wanting to pack this sandwich for a picnic lunch, I recommend packing components in separate containers and assembling sandwich when ready to eat, otherwise this sandwich will get soggy.
Roasted Veggie Sandwich with Tofu Ricotta
Equipment
- 1 Oven
- 2 Baking Sheets
- 1 Food processor
Ingredients
Roasted Veggies
- avocado oil
- 1 red bell pepper, cut into 1 ½" strips
- 1 large zucchini, sliced into 1 ½" strips
- ⅓ of a red onion, sliced into rings
- pinch of salt
Lemon-Dill Tofu Ricotta
- 8 oz medium or firm tofu
- 2 tsp lemon juice
- 1 tsp salt
- ¼ cup fresh dill, loosely packed
- 1 tsp nutritional yeast
For Serving
- 2 quality sandwich rolls, such as ciabatta, focaccia, or sourdough
- 1 avocado, sliced
Instructions
- Preheat oven to 420℉. Line two baking sheets with parchment paper.
- Prep veggies: Slice bell pepper and zucchini into 1 ½" strips and slice ⅓ of a red onion into rounds. Place bell pepper in a large bowl with a pinch of salt and drizzle of avocado oil, using a spoon to toss to coat. Transfer to one of the parchment lined baking sheets. Do the same thing with the zucchini and red onion, separately, and transfer to the second baking sheet.
- Roast veggies: Place baking sheets in the oven and roast for 15-25 minutes, rotating baking sheets halfway if needed. Remove from oven once veggies reach desired tenderness, being careful not to let them burn. I keep veggies separate in case some need to be removed before others.
- Lemon-Dill Tofu Ricotta: While vegetables cook, place all the ingredients under the tofu ricotta section into a food processor. Process until creamy, stopping to scrape the sides a couple of times. Taste, and add anything more it may need.
- Build sandwiches using a quality bread such as ciabatta, focaccia, or sourdough, with the option to lightly toast the bread. Start with a base of sliced avocado, then stack on the roasted veggies, topping with a generous scoop of lemon-dill tofu ricotta.
Delicious sandwich!! Great flavor and texture makes for a superb combo!