YOUR SOLIN GENERATED RECIPE
Crispy Roasted Veggie Panini
Enjoy a vibrant mix of textures and flavors in this crispy roasted veggie panini. Grilled firm tofu, roasted chickpeas, tangy crumbled feta, and a smattering of assorted roasted veggies, all pressed between slices of whole wheat panini bread and lightly spread with hummus for extra creaminess. It’s a wholesome, high-protein meal that’s perfect for any time of the day.
INGREDIENTS
2 slices Whole Wheat Panini Bread (80g)
150g Grilled Firm Tofu
1/2 cup Roasted Chickpeas (82g)
1 oz Crumbled Feta Cheese (28g)
1 tbsp Hummus (15g)
1/2 cup Assorted Roasted Veggies (75g)
PREPARATION
Preheat your oven to 400°F (200°C) for roasting veggies and chickpeas.
Toss chopped bell pepper, zucchini, and red onion with a little olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20 minutes until tender and slightly charred.
On a separate tray, spread drained chickpeas, season with smoked paprika and garlic powder, and roast for 15-20 minutes until crisp.
Slice the firm tofu into slabs and grill on a preheated grill pan over medium heat until grill marks appear and the tofu is warmed through.
Lightly toast the whole wheat panini bread slices on the grill pan or in a toaster until just crispy.
Spread a thin layer of hummus on one side of each bread slice. Layer grilled tofu, roasted chickpeas, roasted veggies, and sprinkle crumbled feta cheese.
Press the assembly gently, then return the sandwich to the grill pan and press down with a panini press or a heavy spatula for 2-3 minutes on each side until warmed through and slightly crispy.
Slice in half and serve immediately.