Vegan Pesto Panini
I was first introduced to pesto paninis when I worked at One Penn Plaza in New York City. I was only nineteen years old at that time and savored them on my lunch breaks. Many years later, I ventured out to create my own version. After attempting to master the panini for so long, I have finally landed on a recipe that is creamy, tasty, and toasty all at once.
We are first going to spread pesto and vegan cream cheese on two slices of bread. Next, we’ll add fresh veggies, tofu steaks, a sprinkle of olive oil, red wine vinegar and salt and pepper. Then we simply grill it. Feel free to use your choice of veggies, cheese, or protein, and make sure to tell me about those substitutions. Tofu steaks can be made by cutting a tofu brick into triangular pieces, brushing them with a mixture of soy sauce, balsamic vinegar, garlic powder, salt and pepper, and then baking them on an oiled pan (25 minutes on one side, 10 minutes on the other) at 350 F. And if you would rather not buy pesto, try making this parsley pesto instead.
This perfect vegan pesto panini recipe combines extra creaminess, delightful fresh veggies, and a crispy touch at the end. Don’t have a grill? No problem. Simply lay the panini flat on a skillet over medium heat and flip the sides until both are golden brown. It will turn out just as crispy and awesome. This panini is full of flavors. You do not want to miss it!
You can also turn this panini into a terrific combo meal. Some of my favorite sides to pair it with include tomato soup, baked potato wedges, roasted brussels sprouts, or this easy tossed salad. This panini recipe is perfect for a flavorful, easy and healthy lunch.
I encourage you to share your experience in the comments below if you tried this Vegan Pesto Panini recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Pesto Panini
Ingredients
- 4 pieces Flatbread
- 4 tbsp Pesto
- 2 tbsp Vegan Cream Cheese
- 4 pieces Tofu Steaks
- 2 small Roma Tomatoes thinly sliced
- ½ cup Arugula
- drizzle Olive Oil
- drizzle Balsamic Vinegar
- sprinkle Salt
- sprinkle Black Pepper
Instructions
- Start with two pieces of flatbread. Spread pesto on one side and cream cheese on the other.
- Bed tofu steaks, tomatoes and arugula on either slice of bread. Drizzle olive oil and balsamic vinegar, and sprinkle salt and pepper on either slice. Then close the two pieces to form a panini.
- Grill panini until both sides are golden brown, then slice in half. Repeat with a second panini and serve hot.