Crispy Roasted Veggie Panini with Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Veggie Panini with Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini with Grilled Tofu

Savor a rustic panini featuring hearty grilled tofu, melty fresh mozzarella, and a colorful medley of roasted bell pepper, zucchini, and eggplant, all nestled between slices of wholesome whole grain bread. This panini effortlessly combines crispy textures with rich, savory flavors, making it a balanced, satisfying choice for any meal.

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NUTRITION

569kcal
Protein
34g
Fat
26g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (112g total)

175g Extra Firm Tofu

1 slice Fresh Mozzarella (28g)

1 cup Roasted Mixed Veggies (approx. 200g)

1 tablespoon Hummus (15g)

1 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice bell pepper, zucchini, and eggplant into even pieces, toss them in olive oil, and season with salt and black pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    Press the tofu to remove excess moisture. Slice or cube the tofu and season lightly with salt and pepper. In a non-stick pan over medium heat, sauté the tofu until lightly golden on all sides, about 5-7 minutes.

  • 3

    Lightly toast the whole grain bread slices in a toaster or on a skillet.

  • 4

    Assemble the panini by spreading hummus on one slice of the bread. Layer the sautéed tofu, roasted veggies, and fresh mozzarella on top.

  • 5

    Top with the second slice of bread. If you have a panini press, grill the assembled sandwich for 3-4 minutes until the bread is crispy and the mozzarella begins to melt. Alternatively, heat a non-stick pan and press down on the sandwich with a spatula, flipping halfway through to achieve similar results.

  • 6

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

Crispy Roasted Veggie Panini with Grilled Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Veggie Panini with Grilled Tofu

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini with Grilled Tofu

Savor a rustic panini featuring hearty grilled tofu, melty fresh mozzarella, and a colorful medley of roasted bell pepper, zucchini, and eggplant, all nestled between slices of wholesome whole grain bread. This panini effortlessly combines crispy textures with rich, savory flavors, making it a balanced, satisfying choice for any meal.

NUTRITION

569kcal
Protein
34g
Fat
26g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Grain Bread (112g total)

175g Extra Firm Tofu

1 slice Fresh Mozzarella (28g)

1 cup Roasted Mixed Veggies (approx. 200g)

1 tablespoon Hummus (15g)

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice bell pepper, zucchini, and eggplant into even pieces, toss them in olive oil, and season with salt and black pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly charred.

  • 2

    Press the tofu to remove excess moisture. Slice or cube the tofu and season lightly with salt and pepper. In a non-stick pan over medium heat, sauté the tofu until lightly golden on all sides, about 5-7 minutes.

  • 3

    Lightly toast the whole grain bread slices in a toaster or on a skillet.

  • 4

    Assemble the panini by spreading hummus on one slice of the bread. Layer the sautéed tofu, roasted veggies, and fresh mozzarella on top.

  • 5

    Top with the second slice of bread. If you have a panini press, grill the assembled sandwich for 3-4 minutes until the bread is crispy and the mozzarella begins to melt. Alternatively, heat a non-stick pan and press down on the sandwich with a spatula, flipping halfway through to achieve similar results.

  • 6

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