YOUR SOLIN GENERATED RECIPE
Crispy Roasted Vegetable Panini
Savor the hearty crunch of perfectly roasted vegetables paired with marinated tofu, chickpeas, and a delicate layer of low-fat mozzarella, all pressed between slices of whole grain bread. This panini is bursting with vibrant flavors, offering a satisfying balance of textures and a protein-packed punch ideal for a nourishing meal any time of day.
INGREDIENTS
2 slices Whole Grain Bread (80g total)
100g Firm Tofu
1/4 cup Roasted Chickpeas (40g)
100g Mixed Vegetables (Bell Peppers, Zucchini, Red Onion)
50g Low-Fat Mozzarella Cheese
1 tbsp Olive Oil
1 tsp Dried Basil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Slice the mixed vegetables (bell peppers, zucchini, and red onion) into even strips. Toss them with olive oil, dried basil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20 minutes or until they are tender and slightly charred.
While the vegetables roast, press the tofu to remove excess moisture, then slice into thin pieces. Season lightly with salt and pepper.
Warm the tofu in a non-stick skillet over medium heat until golden on each side, about 3-4 minutes per side.
Lightly toast the whole grain bread slices either in a toaster or on a dry skillet.
Assemble the panini by layering the roasted vegetables, grilled tofu, roasted chickpeas, and low-fat mozzarella cheese between the toasted bread slices.
Press the sandwich in a panini press or grill it in a skillet with a heavy pan on top, until the cheese softens and the bread achieves a crispy texture.
Cut the panini in half and serve immediately.