Much like chickens, my feet are happier cage-free. I am digging the warmer temps of summer and nothing warms my heart like sliding into a pair of sandals and heading out the door.
In our home, summer evenings are spent making simple dinners and enjoying them in the glow of the warm afternoon sun. Meals aren’t composed of much more than some grilled vegetables, fresh bread, maybe some grilled meat, and chopped melon for dessert. Summer produce is a wonder to behold in Michigan and keeping things simple allows our seasonal bounty to shine.
Fresh pesto is one of those summer treats I look forward to all year long. It’s bright and so easy to make ahead it’s become a staple of our fuss-free summer dinners. I like it mixed into a pasta salad, spooned over grilled zucchini, or spread on a sandwich.
Sandwiches are unfussy and consequently have been a go-to on evenings when I’d rather spend more time relaxing than cooking. This one combines pesto with blistered tomatoes and slices of tofu instead of the traditional mozzarella. Extra firm tofu makes a surprisingly excellent substitute for mozzarella.
You could totally use mozzarella for the tofu here. I have nothing against cheese. In fact, I love cheese, but it does not love me back. There is an undeniable correlation between my eating cheese and intense gastrointestinal bloating and discomfort. While completely eliminating cheese from my diet is unrealistic (because pizza), I have found myself feeling better by reducing consumption of it.
The only cooking required here is for the blistered tomatoes. These take just a few minutes under the broiler, but if you’re looking to avoid turning your oven on then these can be prepared in a basket on the grill.
I used sprouted bread here, but I bet a chewy baguette or nutty whole grain would be wonderful as well. To assemble the sandwiches, I swipe the bread with the pesto, layer on the tofu and spoon the tomatoes on top. Summer in every bite.
I hope you’re enjoying the warmer weather, friends.
- 1 Cup basil leaves
- 1/4 Cup olive oil
- 1/4 Cup Walnuts
- 1 Clove garlic
- Juice from 1/2 Lemon
- 1 Pinch Salt
- 1 Cup Cherry Tomatoes
- 2 Tbsp olive oil
- 1 Pinch Salt
- 4 Slices Bread Whole Grain or Sprouted
- 4 Oz Extra Firm Tofu Sliced into planks
- Combine the ingredients into a blender or food processor and process until you've reached your preferable texture. Taste and adjust seasoning, if necessary.
- If using the oven, preheat the broiler. Place the tomatoes onto a sheet pan, toss in the oil, season with salt, and broil until the tomatoes crack and begin to breakdown. Optionally, heat your grill over medium high heat. Toss your tomatoes with oil and salt and place on a grill basket until bubbly and cracked.
- Smear two slices of bread with the pesto. Layer the tofu slices on top then spoon the tomatoes over the tofu. Top with the remaining bread and enjoy!
