Grilled Rosemary, Tofu, and Veggie Panini |
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Prep Time: 1440 Minutes Cook Time: 10 Minutes |
Ready In: 1450 Minutes Servings: 3 |
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Adapted from Veggie Life. Wonderful- even better the 2nd day. Ingredients:
3 tablespoons raspberry balsamic vinegar |
2 tablespoons water |
1 small minced shallot |
2 tablespoons minced rosemary |
1 teaspoon sea salt |
16 ounces firm tofu |
1 medium zucchini |
1 large red bell pepper |
3 slices fat-free swiss cheese |
1/2 cup fresh basil leaf |
6 slices crusty bread or 3 good rolls |
cooking spray |
Directions:
1. Combine all ingredients for marinade in a large plastic ziploc bag. Press tofu and cut into six slices. Add tofu slices to marinade and refrigerate overnight.
2. About 1 hour prior to dinner time, add sliced zucchini and sliced red pepper to marinade.
3. Add a bit of water if necessary to coat.
4. Preheat grill (indoor or outdoor).
5. Grill tofu, zucchini, and bell pepper until softened and well marked on both sides- about 5 minutes per side.
6. If using an outdoor grill- wrap a brick in aluminum foil and allow it to preheat.
7. Spray aluminum foil with cooking spray and assemble sandwiches- dividing fillings evenly and adding cheese and basil leaves.
8. Close foil tightly and place brick on top of sandwiches.
9. Grill 2 minutes per side.
10. If using indoor grill- assemble sandwiches and grill for about 2 minutes.
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