NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread

6 ounces Extra-Firm Tofu

1/2 cup Roasted Chickpeas

1 ounce Swiss Cheese

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 portion Eggplant (approx. 50g)

1/4 cup sliced Red Onion

1/2 tsp Extra Virgin Olive Oil

Italian Seasoning to taste

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the red bell pepper, zucchini, eggplant, and red onion into even pieces. Toss the vegetables along with the chickpeas in a bowl with Italian seasoning, salt, pepper, and 1/2 tsp extra virgin olive oil.

• 2

  Spread the vegetable and chickpea mixture on a baking sheet and roast in the oven for about 20-25 minutes or until the vegetables are tender and the chickpeas become crispy.

• 3

  While the vegetables roast, press the extra-firm tofu to remove excess water and cut it into slices. Season lightly with salt, pepper, and a sprinkle of Italian seasoning, then grill or sauté the tofu until lightly browned on both sides.

• 4

  Lightly toast the whole wheat bread slices. Assemble the panini by layering roasted vegetables, crispy chickpeas, grilled tofu, and a slice of Swiss cheese between the bread slices.

• 5

  Press the sandwich in a panini press or on a heated pan over medium heat, allowing the cheese to melt and the bread to become golden and crispy.

• 6

  Remove from heat, slice, and serve warm.