YOUR SOLIN GENERATED RECIPE
Herb-Marinated Grilled Vegetable Panini
Savor the delightful mix of marinated extra-firm tofu and grilled vegetables pressed between hearty whole wheat bread. This panini is layered with tender portobello mushrooms, zucchini, and red bell pepper, accented by a creamy spread of low-fat mozzarella and a hint of hummus, all finished with a drizzle of olive oil. Perfectly balanced to satisfy your protein and calorie goals while delivering a burst of herbaceous flavor.
INGREDIENTS
2 slices whole wheat bread
5 ounces extra-firm tofu (marinated in herbs)
1 medium portobello mushroom
1/2 medium zucchini
1/2 medium red bell pepper
1 ounce low-fat mozzarella cheese
1 tablespoon hummus
1 teaspoon extra virgin olive oil
PREPARATION
Press the extra-firm tofu to remove excess moisture, then cut it into 1/4-inch slices. Marinate the tofu in a mixture of fresh herbs (such as basil, oregano, and thyme), a squeeze of lemon, and a dash of olive oil for at least 15 minutes.
While the tofu marinates, slice the portobello mushroom, zucchini, and red bell pepper into even pieces for grilling.
Preheat a grill pan over medium-high heat. Lightly brush the vegetables and marinated tofu with extra virgin olive oil.
Grill the tofu and vegetables for about 3-4 minutes per side until grill marks appear and they are tender but still hold their shape.
Assemble the panini by spreading a thin layer of hummus on one side of each slice of whole wheat bread. Layer the grilled tofu, portobello mushroom, zucchini, and red bell pepper, and top with low-fat mozzarella cheese.
Press the sandwich in a panini press or on a grill pan, pressing down with a heavy skillet until the bread is toasted and the cheese begins to melt, about 3-5 minutes.
Remove from the press, slice in half, and serve immediately while warm.