YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable and Hummus Panini
Enjoy a deliciously satisfying panini that layers roasted zucchini, red bell pepper, and red onion with creamy hummus, grilled tofu, and a crunchy roasted chickpea topping pressed between whole wheat bread slices. This hearty sandwich offers a balance of savory flavors, textures, and a nutritious punch.
INGREDIENTS
2 slices Whole Wheat Bread (112g)
3 tbsp Hummus (75g)
150g Firm Tofu
50g Roasted Chickpeas
1/2 medium Zucchini (100g)
1/2 medium Red Bell Pepper (75g)
1 small Red Onion (30g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the vegetables and chickpeas.
Slice the zucchini, red bell pepper, and red onion into thin strips. Toss them with a teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly crisp.
While the vegetables roast, press the tofu to remove excess moisture and slice it into thin pieces. Lightly season with salt, pepper, and your favorite herbs, then quickly grill or pan-sear the tofu in a non-stick pan over medium heat for 3-4 minutes on each side until golden.
For an extra crunch, toss roasted chickpeas with a pinch of paprika and roast them in the oven (if not already roasted) for an additional 5 minutes.
Assemble the panini by spreading hummus evenly on one side of each bread slice. Layer the grilled tofu, roasted vegetables, and sprinkle the roasted chickpeas over the veggies.
Close the sandwich with the second bread slice, hummus side down, and lightly press.
Heat a panini press or a non-stick skillet over medium heat. Grill the sandwich for about 3-4 minutes on each side until the bread is toasted and crisp.
Slice in half and serve warm.