Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a satisfying panini layered with crispy roasted vegetables, marinated extra firm tofu, and a touch of melty low-fat mozzarella, all pressed between whole wheat bread. This vibrant open-faced creation marries a crunch with a silky interior while delivering a nourishing mix to keep you energized.

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NUTRITION

469kcal
Protein
32g
Fat
20.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

100 grams Extra Firm Tofu

1 ounce Low-Fat Mozzarella Cheese

200 grams Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Eggplant, Red Onion)

2 tablespoons Hummus

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Chop red bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss with olive oil, salt, and your choice of herbs.

  • 2

    Spread the veggies on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and slightly crispy on the edges.

  • 3

    While the vegetables roast, press the extra firm tofu to remove excess moisture, then slice into thin pieces. Optionally, marinate tofu in a splash of soy sauce and herbs for 10 minutes.

  • 4

    Heat a non-stick skillet over medium heat and lightly grill the tofu slices for 3-4 minutes on each side until they develop a golden-brown crust.

  • 5

    Assemble the panini by spreading hummus on each slice of whole wheat bread. Layer the grilled tofu, roasted vegetables, and low-fat mozzarella cheese evenly between the bread slices.

  • 6

    Heat a panini press or grill pan over medium heat. Toast the assembled sandwich for 3-4 minutes until the bread is crisp and the cheese has started to melt.

  • 7

    Remove the panini, slice in half if desired, and serve warm.

Crispy Roasted Veggie Panini

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

Crispy Roasted Veggie Panini

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Veggie Panini

Enjoy a satisfying panini layered with crispy roasted vegetables, marinated extra firm tofu, and a touch of melty low-fat mozzarella, all pressed between whole wheat bread. This vibrant open-faced creation marries a crunch with a silky interior while delivering a nourishing mix to keep you energized.

NUTRITION

469kcal
Protein
32g
Fat
20.8g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

2 slices Whole Wheat Panini Bread

100 grams Extra Firm Tofu

1 ounce Low-Fat Mozzarella Cheese

200 grams Mixed Roasted Vegetables (Red Bell Pepper, Zucchini, Eggplant, Red Onion)

2 tablespoons Hummus

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Chop red bell pepper, zucchini, eggplant, and red onion into uniform pieces. Toss with olive oil, salt, and your choice of herbs.

  • 2

    Spread the veggies on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and slightly crispy on the edges.

  • 3

    While the vegetables roast, press the extra firm tofu to remove excess moisture, then slice into thin pieces. Optionally, marinate tofu in a splash of soy sauce and herbs for 10 minutes.

  • 4

    Heat a non-stick skillet over medium heat and lightly grill the tofu slices for 3-4 minutes on each side until they develop a golden-brown crust.

  • 5

    Assemble the panini by spreading hummus on each slice of whole wheat bread. Layer the grilled tofu, roasted vegetables, and low-fat mozzarella cheese evenly between the bread slices.

  • 6

    Heat a panini press or grill pan over medium heat. Toast the assembled sandwich for 3-4 minutes until the bread is crisp and the cheese has started to melt.

  • 7

    Remove the panini, slice in half if desired, and serve warm.