Roasted Veggie Sandwich with Tofu Ricotta
A savory roasted veggie sandwich with creamy lemon-dill tofu ricotta—simple ingredients, bold flavor, and perfect for lunch!
Servings: 2 sandwiches
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.
Notes
*This recipe is for two sandwiches but can easily be doubled.