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Smoked Tofu and Vegetable Baguette
Vegan 100 Everyday Recipes
Ruth brought this baguette sandwich to the Spring 2018 potluck in Portland.
1 small zucchini, sliced
1 red or yellow bell pepper, seeded and sliced
1 red onion, cut into 8 pieces
30 ml2 tablespoons olive oil (can cut to 1 tablespoon)
14-inch vegan baguette
1 handful of fresh basil, chopped
1 handful of fresh arugula, chopped
85 g3 ounces smoked tofu, sliced
½ tomato, sliced
15 ml1 tablespoon balsamic vinegar
Tapenade
12 ripe black olives, pitted and coarsely chopped
1 garlic clove
15 ml1 tablespoon olive oil
Salt and pepper to taste
1. Preheat the oven to 375 degrees F. Place the zucchini, bell pepper, and red onion on a baking sheet, drizzle with the olive oil, and toss together so that the vegetables are coated with the oil. Roast in the preheated oven for 25 minutes or until softened and beginning to brown.
2. To make the tapenade, place the olives, garlic, and oil in a food processor and process to a rough paste. Season with salt and pepper.
3. Cut the baguette in half lengthwise and spread the cut side of the top half with the tapenade.
4. On the cut side of the bottom half, layer the roasted vegetables, including their oil, the basil, and arugula, then the tofu and tomatoes, and finally drizzle with the balsamic vinegar – the fillings will be piled high. Place the tapenade half on top and press down firmly to compress the filling.
5. Wrap the baguette tightly in plastic wrap or aluminum foil and refrigerate for at least an hour before serving. Slice carefully with a serrated knife into portions.