Roasted Tofu and Vegetable Panini

A panini may seem like the simplest thing in the world, but a well prepared panini can turn into a delicious meal. If eaten warm, directly from the panini press … mmm! I think that with this recipe you can have a one of a kind panini. I have to warn you that it is not a simple recipe, in fact I prepared it in two days, but after having a bite, you know it’s worth the preparation. Years ago I tried tapenade, and since then it has become one of my favorite condiments. I’m such a fan of capers (I know, I’m weird). The version I always prepare, calls for anchovies, so I was a little hesitant when I first read this recipe. In the end, I decided not to add anchovies and try a new tapenade style. I liked the result! The good thing is that I had some tapenade leftovers, so I could spread it on my morning toast. 

I prepared the tapenade and the caramelized onions one day ahead, to save some time at the moment of preparation. I had never cooked caramelized onions before, so  I was struck that almost 6 cups of julienne onions become about ½ cup caramelized onions. Also I have to admit that while cutting them, I cried a lot, I tried like three different techniques for not crying but not even one worked. I think I am very sensitive to onions. Since a couple of years ago, I have reduced my meat intake. I do not consider myself a vegetarian, but I don’t eat red meat and my chicken and fish portions have been reduced. So obviously I’ve had to look for other sources of protein. Probably the most common ingredient to replaces animal protein is tofu. A lot of people say they do not like tofu because it has no taste, but I think that’s one of its great advantages, as it becomes a super versatile food. You can marinate with salty, sour or spicy sauces. You can even use it in desserts to give them a kick of protein. 

The roasted tofu and vegetable panini is a super delicious dish, with the perfect balance of intense and soft flavors. It is also full of healthy ingredients.

Roasted Tofu and Vegetable Panini

2014-07-21 17:07:13

Serves 4

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For the tapenade

1. 250 gr (8.82 oz) black olives, pitted and drained
2. 2 garlic cloves
3. 1 Tablespoon capers, drained
4. 15 small basil leaves (8 big leaves)
5. 2 teaspoon freshly squeezed lime juice
6. 2 teaspoon extra-virgin olive oil
7. ¼ teaspoon salt
8. ⅛ teaspoon black pepper

For the caramelized onions

1. 1 Tablespoon olive oil
2. 2 medium sized onions, finely chopped in julienne
3. ¾ teaspoon salt
4. ½ teaspoon black pepper
5. 1 teaspoon fresh thyme, finely chopped

For the vegetables

1. 1 Tablespoon olive oil
2. ½ teaspoon salt
3. ¼ teaspoon black pepper
4. 1 zucchini, finely chopped in julienne
5. 1 red pepper, finely chopped in julienne
6. 1 orange pepper, finely chopped in julienne

For the tofu

1. 455 gr (16 oz) extra firm tofu
2. 1 Tablespoon olive oil
3. ½ teaspoon salt
4. ¼ teaspoon black pepper
5. For the assembly
6. 2 cups baby arugula
7. 8 slices good-quality wheat bread

For the tapenade

1. Mix all the ingredients in a food processor. Pulse until you have crumbly mixture, don’t over pulse or you will end up with a paste.

For the caramelized onions

1. In a medium saucepan, heat the olive oil. Add the chopped onion and cook for 20 minutes, stirring constantly. Reduce heat to low and cook for 45-50 minutes, stirring constantly to prevent sticking. Onions should be super soft and with and intense browning. Remove from heat.
2. Add the salt, pepper and thyme. Stir to combine.

For the vegetables

1. Preheat oven to 200°C (400°F).
2. Combine the zucchini with the peppers in a bowl. Add the olive oil, salt and pepper. Toss to combine.
3. In a rimmed baking sheet, spread the vegetables. Try to make a single layer. Bake for 25-30 minutes or until crisp and golden on the edges.

For the tofu

1. Squeeze the liquid from the tofu using heavy objects. Wipe the excess liquid with a kitchen paper towel.Cut the tofu into 8 slices.
2. Place the tofu slices on a rimmed baking sheet, evenly spread the olive oil, salt and pepper. Bake for 15 minutes or until golden edges.

For the assembly

1. Heat a panini press.
2. Spread each slice of bread with 2 teaspoon tapenade. Top 4 slices with caramelized onions and the other 4 slices with the roasted vegetables. Add 2 tofu slices to one slide and arugula to the other slide. Close each sandwich.
3. Put each sandwich in the panini press and heat for 3 minutes or until golden brown.
4. Enjoy!

Adapted from Flour, Too

Adapted from Flour, Too

Sweet Cannela https://www.sweetcannela.com/