A flavorful vegan panini sandwich layered with marinated tofu, avocado, and sautéed vegetables. All grilled between hearty crisp whole grain bread.
- 1 block (450g) extra firm tofu, pressed and drained
- 1/4 cup soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 2 tbsp maple syrup
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp cornstarch or nutritional yeast
- 1 cup mushrooms, sliced
- 1 small onion, cut into slices
- 1 medium avocado, mashed, or sub vegan cheese
- 6–8 slices of Sprouted Soft Wheat Bread
- 2 handfuls of baby spinach, optional
- 2 tbsp vegan butter
- 1 tsp miso paste
Marinade the tofu. Cut your tofu into thin slabs. In a large airtight container, mix together all the remaining marinade ingredients. Place tofu in the marinade, seal the container and give a gentle shake to make sure the tofu is coated. Allow to sit for a few minutes while you heat your panini grill and prepare your other ingredients. Place the tofu onto the heated gridle and cook the tofu for 2-3 minutes then flip to cook on the other side.
Prepare the vegetables. Add your mushrooms and onions to a heated non-stick skillet to cook down with a pinch of salt and pepper until most of the moisture from the mushrooms has cooked off and the onions have softened.
Prepare the sandwich. To a slice of bread, mash on a thin layer of avocado along with a pinch of salt and pepper. Top the avocado with the spinach, then the tofu slices, followed by the mushrooms and onions. Mix together some vegan butter and miso to spread on the other piece of toast.
Cook the sandwich. Place the toast with the butter mixture facing the outside of the sandwich, then place the sandwich butter side down on the griddle. Spread some of the butter mixture on the top slice of the bread facing you and then close the griddle down between your sandwich. Gently press down to help seal the sandwich and allow to cook for about 2 minutes or until you get some nice grill marks. Then, serve your sandwich immediately.
Spread a little butter on the outside of your bread before placing on the panini press. The butter will help crisp up the edges. You can also use a little olive oil brushed on the bread to crisp it as well.
Make sure you don’t use too many wet ingredients. I like to cook my mushrooms and onions down to remove a good amount of liquid so they aren’t soggy before adding them to the sandwich.
Heat up your pan first to make sure it is hot before placing your sandwich on the plate. This will make sure it sears well and gets nice and crispy.
Keywords: vegan panini, avocado panini, vegetable panini