NUTRITION

SERVINGS

INGREDIENTS

2 slices Whole Wheat Bread (56g)

1/2 cup Chickpeas (82g)

1/4 medium Eggplant, roasted (100g)

1/2 medium Zucchini, roasted (100g)

1/2 medium Red Bell Pepper, roasted (75g)

3 oz Firm Tofu (85g)

1 oz Low-Fat Mozzarella Cheese (28g)

1 cup Fresh Spinach (30g)

1 tsp Olive Oil (5g)

1 tsp Balsamic Vinegar (5g)

PREPARATION

• 1

  Preheat the oven to 400°F.

• 2

  Cut the eggplant, zucchini, and red bell pepper into even pieces. Toss them with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

• 3

  In a blender or food processor, combine the roasted eggplant, zucchini, red bell pepper with chickpeas and balsamic vinegar. Blend until a chunky spread forms, adding a pinch of salt and pepper to taste.

• 4

  Slice the firm tofu into 1/4-inch slabs and lightly season with salt and pepper. Optionally, pan-sear the tofu in a non-stick skillet for 2-3 minutes per side for extra texture.

• 5

  Assemble the panini by spreading a generous layer of the roasted vegetable-chickpea blend on one slice of whole wheat bread. Layer the tofu, then add the low-fat mozzarella cheese and fresh spinach.

• 6

  Close the sandwich with the second slice of bread.

• 7

  Place the assembled sandwich in a panini press or grill pan. Press firmly and grill for 3-5 minutes until the bread is toasted and the cheese slightly melts.

• 8

  Remove from heat, slice in half, and serve warm.