Tofu Pesto Sandwich

1: Preheat oven to 400F.

2: Thinly slice tofu into about 6 strips (3 per sandwich), then squeeze the lemon juice over them.

3: To a shallow bowl, add cornstarch, salt and pepper. Dip each tofu slice into the cornstarch mixture (both sides), then add to a lined baking sheet and drizzle with olive oil, flipping to get both sides. Roast for 20-25 minutes, flipping halfway.

4: Prepare the pesto by adding basil, kale, garlic cloves, nutritional yeast, lemon juice, salt and olive oil. Add oil in small amounts until you get the desired consistency for the pesto.

5: Slice the tomato and Kalamata olives.

6: To your bread slices, add pesto on one side and spreadable plant-based cheese or mayo to the other. Load the sandwich with the crispy tofu, tomato, olives, arugula and more pesto.

7: For a crispy sandwich, fry both sides on medium heat with some plant-based butter or olive oil until crispy. Enjoy!