Nut-Free Veggie Club Sandwich
Get ready to indulge in the ultimate Nut-Free Veggie Club Sandwich—an effortless yet satisfying vegetarian delight perfect for lunch or a light dinner. This wholesome recipe layers crispy, golden-browned tofu seasoned with garlic powder and smoked paprika alongside a vibrant medley of fresh spinach, juicy tomato, cucumber, creamy avocado, and crunchy red onion. Spread nut-free hummus on toasted whole-grain bread for a flavorful, allergy-friendly twist, and bring all the components together with crispy lettuce for a hearty bite. Quick to assemble and packed with plant-based goodness, this sandwich is a nutritious powerhouse suited for any occasion. Serve immediately for peak freshness and enjoy a burst of textures and flavors!
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Recipe Information
Ingredients
- 6 slices Whole-grain sandwich bread
- 200 grams Firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Hummus (store-bought or homemade, nut-free)
- 1 cup Fresh spinach leaves
- 1 large Tomato
- 0.5 large Cucumber
- 0.25 medium Red onion
- 1 medium Avocado
- 4 leaves Lettuce leaves
Instructions
Start by preparing the tofu. Drain the tofu and pat it dry with a clean kitchen towel. Cut it into 1/4-inch thick slices.
In a small bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper.
Brush both sides of the tofu slices with the seasoned olive oil mixture.
Heat a non-stick skillet over medium heat and cook the tofu slices for 3-4 minutes on each side, or until golden brown and slightly crispy. Set aside to cool.
Toast the bread slices to your desired level of crispiness.
While the bread is toasting, slice the tomato, cucumber, red onion, and avocado into thin, even slices.
Lay the toasted bread slices on a clean working surface. Spread a thin layer of hummus on one side of all six slices.
To assemble the first layer, place spinach leaves on two of the bread slices. Top with slices of tomato and cucumber.
Add another slice of toasted bread on top of each stack, hummus side up. Layer with cooked tofu slices, red onion slices, and avocado.
Top each sandwich with a lettuce leaf and finish with the final slice of toasted bread, hummus side facing down.
Carefully press the sandwich together and use a sharp knife to slice each sandwich diagonally into two triangles.
Secure each half with a sandwich pick or toothpick, if desired, to hold it together.
Serve immediately and enjoy your nut-free veggie club sandwich!
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 41.9 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
