Spinach Ricotta

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14 ounces firm tofu (drained & pressed)

1 tablespoon vegan parmesan

2 cloves garlic (peeled)

1 lemon (juiced)

1 tablespoon olive oil

1 handful spinach

Salt & pepper (to taste)

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Sun-dried Tomato Pesto

⅓ cup sun-dried tomatoes

¼ cup pine nuts

3 tablespoons oil (I used the oil from the sun-dried tomato jar)

2 cloves garlic (peeled)

5 large basil leaves

Lemon juice (to taste, start with ½ lemon)

Salt & pepper (to taste)

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Sandwiches

4 sandwich rolls (I used ciabatta)

6 ounces tempeh bacon

Red onion (thinly sliced)

Arugula

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1. Add the spinach ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed. Taste and adjust the seasonings as needed. Transfer the ricotta to a bowl, wipe the food processor clean and place it back on the base.

2. Add the sun-dried tomato pesto ingredients to the food processor and blend until combined, scraping down the sides as needed. Taste and adjust the seasonings as needed. Set aside.

3. Place a skillet on the stove over medium heat and spray with oil. Cut the tempeh strips in half and place in the skillet. Cook until browned on both sides (approx. 2-3 minutes per side). Remove from the skillet.

4. While the tempeh is cooking, toast the bread. To assemble, spread some sun-dried tomato pesto on one half of the bread and spinach ricotta on the other half. Add tempeh bacon, arugula & red onion and close the sandwich. Serve and enjoy!