YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Panini
A delightful panini layered with crispy roasted vegetables, marinated grilled tofu, creamy low-fat mozzarella, and a spread of hummus, all pressed between hearty whole grain bread. Enjoy the medley of textures and flavors, from tender roasted veggies to the satisfying crunch and gooey cheese, making it a balanced and delicious meal for any time of day.
INGREDIENTS
2 slices Whole Grain Bread (70g total)
150g Extra Firm Tofu
1 oz Low-Fat Mozzarella Cheese
2 tbsp Hummus
1/2 cup cubed Eggplant
1/2 cup sliced Zucchini
1 medium Red Bell Pepper (about 60g)
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Toss the eggplant, zucchini, and red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, press the extra firm tofu gently to remove excess moisture, then season lightly with salt and pepper. Sauté or grill the tofu on a non-stick skillet over medium heat for about 4-5 minutes per side until golden.
Lightly toast the whole grain bread slices.
Spread hummus on one side of each bread slice.
Layer the roasted vegetables, grilled tofu, and then the low-fat mozzarella cheese between the bread slices.
If available, press the assembled sandwich in a panini press for 3-4 minutes until the cheese starts to melt and the bread becomes crispy. Alternatively, heat the sandwich in a skillet and press down with a spatula for similar results.
Slice the panini in half and enjoy your crispy roasted vegetable creation.