Medium Wholesome Choice Box Recipe

prepare avocado spread

Halve and pit the avocados. Scoop flesh into a medium bowl. Add lemon juice, mayonnaise, Dijon, kosher salt (1 tsp), and black pepper (1/2 tsp). Mash with a fork leaving some chunky texture. Stir in finely diced red onion (1/4 cup). Taste and adjust seasoning.

assemble sandwiches

Slice wheat rolls horizontally. If desired, spread a thin layer of room-temperature butter on cut sides and toast lightly in a skillet over medium heat until golden (about 1–2 minutes per side). Place a generous portion (about 1/3 cup) of avocado spread on the bottom half of each roll. Top with a handful of baby spinach (about 1/4 cup), one slice Swiss cheese, and close with the top half of the roll. Repeat for all 4 sandwiches. Wrap individually or place in box.

make red pepper-basil pestoli

In a food processor combine roasted red peppers (1 cup), basil (1 cup), toasted walnuts (1/2 cup), grated Parmesan (1/4 cup), garlic clove, salt (1/2 tsp), and black pepper (1/4 tsp). Pulse to combine. With the motor running slowly pour in 1/4 cup extra-virgin olive oil until you reach a spreadable, slightly chunky pesto-like consistency. Scrape down sides and taste; adjust salt/pepper as needed.

prepare vegetables

If vegetables are not already roasted/grilled, slice 2 cups mixed zucchini/eggplant/red onion, toss with 1 tbsp olive oil and a pinch of salt, and roast at 425°F (220°C) for 12–15 minutes until tender and slightly charred. Let cool slightly.

assemble sandwiches

Split sourdough rolls and, if desired, lightly toast cut sides. Spread about 2 tbsp of the red pepper pestoli on the bottom half of each roll. Layer approximately 1/2 cup mixed roasted vegetables per sandwich, then top with 1/4 cup shredded cheddar (about 1/4 cup will melt slightly from the warm vegetables). Close rolls and press gently to secure.

press and marinate tofu

Press the tofu to remove excess water: wrap tofu block in a clean towel and weight it for 15–20 minutes. Slice pressed tofu into 8 thin slabs (or 12 small pieces). In a shallow dish combine soy sauce (2 tbs), maple syrup (1 tbs), smoked paprika (1 tsp), garlic powder (1/2 tsp) and 1 tbs olive oil. Toss tofu pieces in the marinade and let sit 10 minutes, turning once.

pan-fry tofu

Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add marinated tofu in a single layer and cook 3–4 minutes per side until golden and slightly crisp. Remove and set aside on a rack or paper towels.

make vegan slaw

In a bowl whisk vegan mayonnaise (1/2 cup) with lemon juice (1 tbs), a pinch of salt and pepper. Stir in shredded carrots (3/4 cup) and sliced cucumber (1/2 cup). Adjust seasoning to taste.

assemble sandwiches

Split French rolls and toast lightly if desired. Spread a thin layer of vegan mayonnaise or a smear of the vegan slaw dressing on the bottom half. Layer lettuce leaves (about 1/4 cup), 2 cooked tofu slabs (or equivalent pieces) per roll, and top with 2–3 tbsp vegan slaw. Close rolls and wrap.

prepare fillings

Slice mozzarella into 8 slices and tomatoes into thin rounds. Tear or stack basil leaves so each wrap gets about 2 tbsp worth.

assemble wraps

Lay out each spinach wrap. Drizzle a little olive oil (about 1/4 tsp) and spread 1/2 tbs balsamic glaze on the center. Layer 2 slices mozzarella, 4–5 tomato slices, a handful of basil (about 2 tbsp), and season with salt (about 1/8 tsp) and black pepper (1/8 tsp). Fold sides and roll tightly to enclose. Repeat for all 4 wraps. Slice in half on the diagonal if desired.

Allow any warm components (roasted vegetables, tofu) to cool slightly before boxing to prevent sogginess. Place items into the Medium Wholesome Choice Box: 4 Avocado Sando (wheat rolls), 4 Veggie Pestoli (sourdough rolls), 4 Truly Vegan (French rolls), and 4 Summer Love (spinach wraps). Include any extra condiments (small containers of balsamic glaze or extra pestoli) if desired. Keep chilled if not serving within 1 hour; refrigerate for up to 24 hours.