Italian Tofu Veggie Panini

Serving Size 4 people

Prep Time 60 mins

Cook Time 20 mins

Difficulty Easy

Ingredients

1 package Nasoya Extra Firm Tofu, drained & pressed 

2 tbsp olive oil

3 tbsp low sodium soy sauce

1 tsp dried oregano

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

2 tbsp water

1 12-inch French bread loaf 

2 small avocados, mashed

2 cups arugula

2 large tomatoes, cut in rounds

¼ red onion, thinly sliced

Vegan garlic aioli

Sliced pepperoncinis, to taste

 

FOR THE VEGAN GARLIC AIOLI

¼ cup vegan mayo

¼ cup non-dairy yogurt, unsweetened

2 cloves garlic, grated

1 tbsp dried parsley

1 tsp lemon zest

1 lemon, juiced

Pepper, to taste

Created by: This Savory Vegan 

Preparation

  1. Drain and press the tofu for at least 30 minutes. Combine the olive oil, soy sauce, oregano, smoked paprika, onion powder, garlic powder & water in a bowl. Slice the pressed tofu into thin strips and place in a shallow dish. Pour the marinade over the tofu and place in the fridge to marinate for 30 minutes.
  2. Combine the garlic aioli ingredients in a bowl. Taste and adjust as needed. Place in the fridge until ready to use.
  3. Heat a skillet over medium heat. Add the tofu, brushing it with any extra marinade. Cook until crispy on both sides (approx. 5 minutes per side). Remove from the skillet.
  4. Cut the bread in half. On the bottom half, layer the avocado, arugula, tomatoes, red onion and tofu. To the top half spread as much garlic aioli as you want and top with pepperoncinis. Close the sandwich and place on a greased griddle or panini press. If using a griddle, place something heavy on top of the sandwich to press it down. Once crispy on the bottom, flip and brown the other side. Remove from the heat, slice into 4 pieces and serve with the leftover aioli on the side.

Share this Recipe