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Low Fodmap Vegetarian Sandwich

Grilled Tofu Sandwich

This sandwich features both tofu and vegetables. Tofu takes on the flavors you use with it and the grill gives it a wonderful texture which makes it delicious!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 servings
Author Denise Barratt RD


  • 1 Block extra-firm tofu cut into 6 slices about 1/2 inch thick
  • 2 2 red bell peppers quartered and seeded quartered and seeded
  • 1/2 1/2 red onion skinned and cut into chunks skinned and cut into chunks
  • 2 small yellow squash cut into 4 chunks each
  • 2 small zucchini squash cut into 4 chunks each
  • 1/3 cup 1/3 cup pumpkin seeds to top the sandwich to top the sandwich
  • 6 thickly sliced pieces of sourdough bread


  • 1 tsp thyme
  • 1 tsp 1 teaspoon basil
  • 1/2 tsp 1/2 teaspoon oregano
  • 1/2 tsp 1/2 teaspoon marjoram
  • Sprinkle of crushed red pepper
  • 1/4 cup 1/4 cup olive oil
  • 1/4 cup 1/4 cup red wine vinegar
  • Salt and pepper to taste


  1. Make the marinade in a 9 by 12 glass pan. Add tofu and vegetables. Marinate on both sides at least 30 minutes but it is even better overnight. Heat barbecue grill whether it is gas or charcoal. Add the tofu on the grill. Cook the tofu about 4 minutes on each side until brown and take off the grill. Add vegetables and grill about 5 minutes on each side and carefully take off the grill. Allow the vegetables to cool and slice the pieces into thin slices to easily lie on top of the sandwich. Make pesto or Sriracha yogurt sauce if desired (see recipe ideas below).