Vegan Avocado and Tofu Panini
Ingredients
Marinated Tofu
- 1 block (450g) extra firm tofu, pressed and drained then cut into slabs
- 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
Assembly
- 1 cup mushrooms, sliced
- 1 small onion, cut into slices
- 1 medium avocado, mashed, or sub vegan cheese
- 6-8 slices of Organic Sprouted Power Bread
- 2 handfuls of baby spinach, optional
- 2 tbsp vegan butter
- 1 tsp miso paste
Preparation
Mix all the marinade ingredients together in a large airtight container.
Place the tofu in the marinade, seal the container and shake to coat.
Preheat your griddle, then cook the tofu for 2-3 minutes on both sides.
Add your mushrooms and onions to a skillet with a pinch of salt and pepper and cook until most of the moisture cooks off.
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, tofu slices, and the sautéed veggies.
Mix together the vegan butter and miso and spread on the outside of your sandwich.
Place the sandwich butter side down on the griddle.
Spread some more of the butter mixture on the top slice of bread then close the griddle down on your sandwich.
Gently press down to seal the sandwich and cook for about 2 minutes or until you get some nice grill marks.
Serve your sandwich immediately.