YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Pesto Panini
Savor a delicious panini featuring beautifully roasted vegetables layered with creamy part-skim mozzarella, a protein-packed grilled tofu slice, and a bright, herb-infused pesto spread, all pressed between hearty whole grain bread. This versatile panini offers a balance of flavors and textures, perfect for any mealtime.
INGREDIENTS
2 slices Whole Grain Bread
1 oz Part-Skim Mozzarella Cheese
0.5 cup Roasted Mixed Vegetables
0.25 cup White Cannellini Beans
1 tbsp Basil Pesto
4 oz Grilled Extra-Firm Tofu
PREPARATION
Preheat your oven to 425°F. Toss chopped red bell pepper, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly caramelized.
Meanwhile, slice the extra-firm tofu into 4 oz portions and grill it in a pan over medium heat until golden on both sides, about 3-4 minutes per side.
Lightly toast the whole grain bread slices. Spread a tablespoon of basil pesto on one slice of bread.
Layer the roasted mixed vegetables, white cannellini beans, grilled tofu, and part-skim mozzarella cheese on the pesto-coated bread.
Top with the second slice of bread. Press the sandwich in a panini press or grill it in a skillet with a weighted press for 3-4 minutes per side until the bread is crispy and the cheese begins to melt.
Remove from heat, slice in half, and serve immediately.