These Grilled Pesto Sliders are bright, herby, and seared to crispy perfection! Every bite of this handheld main is packed with fresh summer flavor. Optionally Gluten-Free. This post is sponsored by Nasoya.
1/3 packed cup (60 g) sliced sun-dried tomatoes packed in oil
6 mini ciabatta rolls, sliced in half (or similar bread)
7 ounces (200 g) roasted red peppers, sliced
2 ounces (55 g) arugula or spinach
Prep: Slice the Nasoya tofu into 6 thick slices, then transfer to a ziploc bag or large container. Add the pesto to the bag/bowl and gently toss, until the tofu is coated. Let marinate for at least 20 minutes, or let sit in the fridge overnight. In the meantime, preheat the grill to medium-high (350F to 400F).
Grill: Place the tofu on the grill, close the grill, and cook for 3 to 5 minutes. Open the grill, flip the tofu, and place the buns cut-side down* on the grill for a nice char. Grill for an additional 3 to 5 minutes, then transfer everything to a cooling rack.
Assemble: Fill each roll with a piece of grilled tofu, arugula, roasted red peppers, sun-dried tomatoes, and leftover pesto from the marinade bag. Serve warm; leftover tofu will keep in the fridge for up to 5 days.
Toasted Buns: I like to brush my buns with the leftover oil from the can of sundried tomatoes, but you can also dry toast them.