Hi, welcome to KITJEN!

A place where food is celebrated, not feared. This is your guide to creating well-balanced meals while enjoying every single bite.

Tofu Grilled Cheese

Gooey cheese melting over the edges of the golden brown crispy bread, sliced diagonally and ready to be served.

Grilled cheese sandwiches are my and I am sure one of your favorite meals to eat because these sandwiches transport us back to our childhood. I created a vegan version of grilled cheese that is packed with protein, micronutrients, fats and carbohydrates, which makes a complete and balanced meal.

My mom used to make me grilled sandwiches after school, so when I think about grilled cheese sandwiches I think of my mom, my 6-year-old self and a delicious sandwich between us. A couple of times after school Sunday afternoons we would share this lunch together.

When I thought about adding a grilled sandwich here, I wanted to add a healthy twist. This is how this tofu grilled cheese sandwich came about. I wanted to make a vegan version so everyone could enjoy. Also, I wanted to add spinach (one of the micronutrients) because it provides many benefits. The olive oil (one of the fats) provides antioxidants, reduce inflammation and other great benefits. and most importantly the bread, I don’t believe in low-carb diets because it does not work for me and carbs are so important to our diet.

I would like to continue your childhood with this classic with a healthy twist.


2 slices bread*

1/2 tomato

Handful spinach


Pesto Ingredients:

1 cup fresh basil (Substitution: spinach or kale)

2 tablespoon olive oil

1 garlic clove

1/3 cup pine nuts

1/2 lemon

Small Sprinkle of Daiya Vegan Cheese (Substitution: Parmesan Cheese)

half 16-ounce package of tofu (Any level of tofu is fine because it is blended either way)

Salt to your liking

Pepper to your liking


Food Processor (Substitution: blender)

Panini Press ( Substitution: pan on the stovetop)


In a pan over medium heat, lightly toast pine nuts until golden brown. Set aside to cool.

In the food processor add basil, garlic clove, toasted pine nuts, tofu, salt, pepper, cheese, olive oil and lemon juice. Pulse in food processor until well blended. Add additional salt and pepper, if needed.

Using a knife, spread pesto onto each slice of bread. I love my grilled cheese sandwiches with tomato and spinach, so I added that along with the pesto.

In an oiled pan over medium heat, cook the sandwich like any grilled cheese, crispy edges and gooey inside. If you are using a panini press like I did, put the panini press on high heat and cook until the bread is crispy, golden brown.

Slice in half and enjoy!

*Note: Make sure the bread does not contain corn syrup or High Fructose Corn Syrup because you do not want additional sugar added into your diet.

** All the portion sizes are based on a general serving size, but you may change all serving sizes to your specific portion size.

Chicken-Avocado  Sandwich

Chicken-Avocado Sandwich

Chipotle Zucchini-Eggplant Sandwich

Chipotle Zucchini-Eggplant Sandwich