This summer has been packed with road trip travel, and I have become quite a pro at packed lunches and healthy snacking. This Tofu Caprese Baguette Sandwich is easy to prepare and bursting with bright and juicy flavor, perfect for a sunny picnic break.
When Hunter and I travel in the car, we always take a picnic break at a rest stop halfway. We have no rules for how long we stop, we simply enjoy ourselves, stretch our legs, and enjoy the fresh air. I've come to look forward to road trips just for the chance to picnic with Hunter—and even my family, like when we drove to Watercolor, Florida.
In addition to driving to Florida, we traveled to my hometown in Illinois for a bridal shower, and we just returned from Banner Elk, North Carolina to celebrate the 4th of July with Hunter's side of the family. For this trip I made these Tofu Caprese sandwiches for our drive home.
Before I jump into the recipe however, I want to share my packing list for anytime I travel by car and can bring a bag of pantry staples with me. This list is perfect for anytime you are staying in a house or a hotel room with a kitchen.
What I Pack When I Travel
Everything listed here requires minimal effort to make and utilizes things you'll find in any kitchen, like a toaster, pot, or cutting board. Every time I overpack and bring my own cookware and utensils I rarely ever need them. Many places now will even include a list of what their kitchen is stocked with, making it easier to plan ahead.
- Bread: I usually bring a loaf of sourdough with avocados and tomatoes so I can make an easy avocado toast for breakfast or an avocado and tomato packed lunch for on the go.
- Bagels and vegan cream cheese: This is a recent favorite of mine! It's so simple to make and feels like a treat that I don't normally have at home.
- Pasta and marinara: It doesn't get easier than boiling noodles and mixing with marinara sauce. This is a great pantry staple to pack.
- Tofu: Toss a block or two in your cooler to use for my Tofu Caprese (recipe below 🙂 ) or crumble into a pan with oil and turmeric for an easy breakfast scramble.
- Hummus: Whether you spread it onto bread for a quick sandwich or enjoy it with crackers or veggies, hummus has always been my lifesaver when I travel. You never know when you'll wind up at a restaurant in a remote place that doesn't offer any plant-based options and you'll be relieved to come home to a tub of hummus. 😉
- Rice and beans: I pre-portion out a cup of rice and place it into a bag that takes up zero space when packing. This paired with a can of beans can make a super filling meal, especially when enjoyed with some diced avocado and tomato.
- Olive oil: While some places may have oil and spices stocked, it never hurts to bring your own, especially if you can find a small bottle.
- Salt and pepper: Sprinkle a little of each into small bags or buy small salt and pepper shakers reserved for when you travel.
- Spices: I bring turmeric in case I want to make a tofu scramble, and I love bringing garlic powder if I want to make a quick garlic bread to go with pasta.
- Hot sauce: You'll never find Hunter and I without our favorite hot sauce!
You'll be amazed how only bringing the items above can be incredibly sustainable and last you through your trip. Chances are you won't even need it all, but it's great to be prepared!
Tofu Caprese Baguette Ingredients
This sandwich is as easy as it gets, but despite being simple, it's full of herby, tangy, juicy, and summery flavor. Here's what you'll need!
- Baguette: Using a baguette makes this sandwich feel very sophisticated and French to me. 🙂 But you can use any type of bread here that you prefer for a sandwich. However, I would lean toward rustic, crunchy types of bread vs. regular sandwich bread.
- Tofu: The tofu takes the place of mozzarella here. By marinating it in oil and vinegar it soaks up the flavor and adds a lovely addition.
- Balsamic: If you prefer, you can always swap this with red wine vinegar based on your flavor preference. I go crazy for balsamic and find it to be one of the absolute best flavors.
- Olive oil: Oil helps balance the tanginess of the balsamic and brings out the other flavors in the sandwich, like the tomato and basil.
- Salt and pepper: Essentials!
- Heirloom tomato: If you can, find heirloom tomatoes for this recipe. While anything works (Campari tomatoes are a great second choice), nothing compares to the juicy, sweet flavor of in-season heirloom tomatoes.
- Basil: Fresh basil adds an herby, sweet flavor that brings an extra dimension to this sandwich.
- Avocado: The avocado is totally optional. I don't recommend it if the sandwich is going to sit overnight, but if you're enjoying it the day-of it adds a nice bit of texture and healthy fat.
How to Make Your New Favorite Road Trip Sandwich
Once the tofu is drained and pressed, slice it into ½-inch rectangles and place them into a large and shallow dish. Mix the olive oil, balsamic, salt, and pepper together in a bowl or measuring cup and pour over top of the tofu. Let marinate for 20-30 minutes.
Slice the baguette and toast each piece to your desired crispiness. If using avocado, go ahead and spread some avocado onto one half of each sandwich.
Then, when the tofu is done marinating, place 1-2 pieces of tofu onto each sandwich. Top with tomato slices and fresh basil.
I like to take some of the leftover marinade and drizzle it onto each sandwich for a bit of extra juicy flavor.
This is a packed-full sandwich, so wrap it tightly in plastic wrap to ensure everything stays put while you travel.
Need something to go with these sandwiches? My White Bean Artichoke Dip is the perfect side!
Did you make this recipe for a road trip or picnic? I'd love to hear about your experience in the comments. 🙂
📖 Recipe
Tofu Caprese Baguette Sandwich
Ingredients
- 14 ounce block extra firm tofu
- 2 tablespoons olive oil extra virgin
- 2 tablespoons balsamic vinegar
- ¼ teaspoon black pepper freshly ground
- Pinch of salt
- 14 ounces baguette 1 large baguette, or 2 small loaves
- 1 avocado
- 1 heirloom tomato
- 1 cup fresh basil
Instructions
- Drain and press the tofu. Slice the block into ½-inch rectangles. Place each piece in a large shallow dish.
- Combine the oil, balsamic, pepper and salt in a small bowl or measuring cup. Mix well and pour over top of the tofu. Let the tofu marinate for 20-30 minutes.
- Slice the baguette in half lengthwise. Slice across the width to create 6-inch sandwiches. Toast each slice to desired crispiness.
- Slice open the avocado and remove the pit. Spread avocado (if using) onto one half of each sandwich. Add 1-2 pieces of marinated tofu to each sandwich.
- Slice the tomato into halves and top the tofu with tomatoes and fresh basil. Drizzle extra marinade on top if desired.
Looking for more summer recipes?
