YOUR SOLIN GENERATED RECIPE
Crispy Grilled Roasted Vegetable Panini with Marinated Tofu
Savor a vibrant medley of grilled roasted vegetables paired with marinated tofu, all nestled between crispy whole grain bread and accented with a melty layer of low-fat mozzarella cheese. This panini melds textures and flavors into a wholesome meal that's as visually appealing as it is nutrient-dense.
INGREDIENTS
2 slices Whole Grain Bread
150g Firm Tofu
80g Eggplant
50g Red Bell Pepper
50g Zucchini
50g Portobello Mushroom
1 oz Low-Fat Mozzarella Cheese
1 tsp Olive Oil
PREPARATION
Press and drain the tofu to remove excess water. Slice the tofu into 1/4-inch thick pieces and marinate with a little olive oil, salt, and pepper.
Preheat a grill pan over medium-high heat. Brush the tofu lightly with olive oil and grill each side for about 3-4 minutes until grill marks form.
Slice the eggplant, red bell pepper, zucchini, and portobello mushroom. Toss the vegetables lightly with olive oil, salt, and pepper.
Grill the vegetables on the same pan until they are tender and have nice char marks, about 2-3 minutes per side.
Lightly toast the whole grain bread slices on the grill pan to impart a crispy texture.
Layer the toasted bread with grilled tofu, assorted vegetables, and top with a slice of low-fat mozzarella cheese.
If desired, press the assembled sandwich in a panini press or grill pan and cook for an additional 2 minutes per side until the cheese melts and the bread is extra crispy.
Remove from heat, slice, and serve immediately.