YOUR SOLIN GENERATED RECIPE
Crispy Roasted Veggie Panini
Savor the delightful crunch of roasted chickpeas and the smoky char of grilled tofu nestled between two slices of wholesome whole grain bread. This panini bursts with vibrant flavors from charred red bell peppers, zucchini, and fresh spinach, accented by a creamy spread of hummus and a sprinkle of nutritional yeast for an extra protein boost.
INGREDIENTS
2 slices Whole Grain Bread (approx 100g total)
1/2 cup Roasted Chickpeas (approx 82g)
100g Extra Firm Tofu
1 cup Assorted Grilled Vegetables (approx 150g)
1 cup Fresh Spinach (approx 30g)
2 tbsp Hummus (approx 30g)
1 tbsp Nutritional Yeast (approx 5g)
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, then toss with a pinch of salt, pepper, and your favorite spices. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
While chickpeas are roasting, press the tofu to remove excess moisture. Slice the tofu into 1/4-inch pieces. Lightly brush with olive oil, season with a splash of salt, pepper, and any preferred herbs. Grill tofu slices on a heated grill pan for 3-4 minutes per side until golden.
Slice your chosen vegetables (zucchini, red bell pepper, and eggplant) into even pieces. Drizzle with a tiny bit of olive oil and season lightly. Grill or roast these vegetables until tender and slightly charred, about 6-8 minutes.
Lightly toast the whole grain bread slices. Spread hummus evenly on both slices. Layer the toasted bread with grilled tofu, roasted chickpeas, grilled vegetables, and fresh spinach.
Sprinkle a tablespoon of nutritional yeast over the fillings for an extra depth of savory flavor and protein boost. Close the sandwich and, if desired, press it in a panini maker or grill pan for 2-3 minutes until the outside is crisp and golden.
Slice the panini in half and serve immediately while warm. Enjoy your nutritious and delicious Crispy Roasted Veggie Panini!