Sunday, May 27, 2012

Grilled Tofu & Pesto Panini

I got this recipe out of a summertime vegetarian cookbook, Cookouts Veggie Style!, which has awesome meatless and meat-substitute BBQ recipes. If you are veg, or know someone who is, you will understand when I say that cookouts can be pretty disappointing when you don't eat meat. Everyone is enjoying hamburgers, hotdogs and steak, while you're consuming warm macaroni salad in unhealthy quantities. This recipe--and a lot of others in that cookbook--really create (and recreate) filling and flavorful dishes that both meat-eaters and vegheads can enjoy. This panini is great if you have any leftover grilled tofu (or, in my case, I grilled it just for the panini!).

Prep Time: 5 minutes
Cook Time: 15 minutes

Pair with: a red ale (such as Sam Adam's Irish Red), or a crisp white wine (like Boordy's sauvignon blanc).



Ingredients
makes two sandwiches
Ciabatta bread,
cut and sliced for two sandwiches, about 4" long
1/4 cup of prepared basil pesto -- I used Wegman's bottled brand
Two (2) quarter-inch slices of smoked tofu
1/4 cup chopped sun-dried tomatoes
1/2 cup of fresh baby spinach, for topping
Extra-virgin olive oil for brushing

Directions
Brush the inside of each ciabatta roll with EVOO, and grill each side.
While the bread is heating, begin grilling the tofu. Grill for a few minutes, until heated through, and then flip.
Once bread is warm and slightly toasted, spread pesto on one side.
Slide tofu onto bread, and top with tomatoes and spinach.
Enjoy!

Tip
You can either grill these outside on a coal- or gas-grill, or you can grill on your stovetop.