Vegan Italian Panini! This vegan panini is one of the best sandwich for summer season! Grilled mushrooms, zucchini with lemon tofu, and lemon-basil mayo.
This vegan panini is layered with taste and texture– it’s one among my favourite plant-based sandwiches, no cheese wanted!
Marinated lemon tofu, grilled mushrooms, zucchini, and lemon basil mayo unfold between two slices of bread and pressed till crispy and golden brown.
Why I really like this recipe
Step into my time machine, I’m taking us again to 1999 when paninis have been the factor. Not less than the large factor in small-town Virginia. I had by no means heard of a panini earlier than and abruptly, they have been in all places.
I’m fairly certain I begged my mother for a caprese panini no less than as soon as per week again then. Sizzling buttered bread, gooey mozzarella cheese, tomatoes, and contemporary basil leaves all pressed collectively to create a sandwich that may very well be eaten with out straining your jaw… what’s to not love?
This vegan panini sandwich doesn’t have the everyday panini fillings, however that’s an excellent factor. Step apart, hunks of unhappy eggplant, we’ve bought grilled mushrooms, caramelized zucchini, and contemporary lemon tofu. (❤️)
Who wants cheese when you’ve my home made lemon-basil mayo? It sticks to the bread and filling completely, and — dare I say I choose it over slices of mozzarella?
Ingredient Notes
- Vegan Mayo: My favourite dairy-free mayos embody Chosen Meals, Simply Mayo and Vegenaise.
- Bread: I choose a hearty sourdough bread for these vegan paninis, however you need to use any sort of bread. Entire wheat bread additionally works.
- Tofu: Additional-firm or agency tofu is finest for the feel and so it doesn’t crumble when baked. Urgent the tofu first helps to take away extra water and permits for a extra flavorful tofu.
- Zucchini: The zucchini must be grilled first to take away extra water so the paninis don’t develop into too soggy when cooked. Identical with the portobello mushrooms.
- Basil: The contemporary basil makes this sandwich! It provides a lot taste to the mayo. Should you don’t have contemporary basil, then parsley will even work.
The way to Make
This is perhaps the time I have to persuade you to make this tofu as a result of… It’s one of the best. Primarily as a result of it’s really easy. Slice the tofu, marinate in olive oil, lemon juice, and somewhat salt, and bake.
It’s summertime in spite of everything! We don’t have time to fuss round within the kitchen for too lengthy. The lemon tofu works as a result of it’s baked immediately within the olive oil. It’s like poached tofu, and it’s insanely scrumptious.
Then, you layer that onto good bread (bread is vital to a panini- I like sourdough for this) together with grilled greens (zucchini and mushroom are my selection, however something works) and an excellent slathering of lemon mayo.
That’s it! Slice, eat. It’s so good. (Additionally, I might not blame you in the event you felt impressed to eat this alongside your favourite ’90s hits. It feels proper to honor this sandwich that means.)
Tools Notes
As a result of all of us gave away our panini machines in 2005, you don’t want one for this. Place the sandwich on a greased grill pan, the highest with a heavy pan, like a forged iron.
The burden of the cast-iron pan will press the sandwich on one facet, then flip and repeat. You may give away your panini pan however you can not give away your grill pan! I take advantage of mine for therefore many recipes, together with my grilled greens with whipped ricotta and my grilled Panzanella salad.
The way to Serve
Take pleasure in this vegan panini alongside my vegan pasta salad or fruit salad for a easy summer season picnic lunch.
It’s additionally nice paired with crunchy kettle-cooked chips for distinction, or with a leafy salad, comparable to my Crispy Lentil Cobb Salad or my Farmer’s Market Salad.
Extra Sandwich Recipes
Should you strive these Italian vegan paninis, please come again and depart a remark and a ranking. Your suggestions helps different readers, and seeing you make my recipes makes my day!
Italian Vegan Panini! This panini is SO good, one of the best sandwich for summer season! Grilled mushrooms, zucchini with lemon tofu and lemon-basil mayo.
Lemon Tofu
- 1 14 ounce bundle extra-firm tofu, drained and pressed
- 1/3 cup olive oil
- 1/4 cup contemporary squeezed lemon juice
- 1 clove minced garlic
- 1 teaspoon salt
- Massive zucchini
- 2 giant portabello mushrooms
- 8 slices entire grain bread of selection, I really like a sourdough for these
Lemon Basil Mayo
- 1/3 cup vegan mayo, I really like Chosen Meals, Simply Mayo and Vegannaise one of the best
- ~1/4 cup contemporary chopped basil
- 2 teaspoons lemon zest, from the lemons you simply squeezed
Make the Tofu
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Drain and press the tofu to get as a lot water out as attainable, then slice into slabs as pictured. You need them to have the ability to simply match on the sandwich, so I normally slice in 1/2, then 1/2 once more after which into quarter slabs.
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Place the tofu in a single layer in a rimmed baking sheet and whisk collectively the olive oil, lemon juice, minced garlic and salt. Pour over the tofu and shake to evenly cowl, then marinate for no less than quarter-hour. I feel this tastes finest when marinated for no less than Half-hour to an 1 hour, however I’ve additionally made it with out marinating it in any respect. Do what you have bought time for!
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When able to bake, preheat the oven to 425 levels F. Place the tofu on a baking sheet lined with foil or parchment paper and bake for 25-Half-hour, flipping midway by way of and till golden brown.
Prepare dinner the Greens
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Whereas the tofu is baking, thinly slice the mushrooms and zucchini. I take away the stem from the portobellos, then thinly slice widthwise. For the zucchini, I take away the ends and thinly slice into lengthy strips.
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Warmth a grill pan over medium warmth and flippantly brush with oil. Place the veggies on the grill, flippantly sprinkle with salt and pepper and grill till tender and barely crispy. Take away the veggies.
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Whisk collectively the mayo, chopped basil, zest collectively.
Assemble the sandwich
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Unfold the lemon basil mayo on all slices of bread. Place 1 slice of bread on the grill pan and prime with a layer of tofu, zucchini and mushrooms. Place one other slice of mayo’d bread on prime (face down) and place a heavy object on prime to press the sandwich down. (That is our model of a panini press.) I normally use my cast-iron pan and press down on it for a minute or so. Flip as soon as golden, then do the identical factor to the opposite side- urgent down till cooked and golden.
Chances are you’ll find yourself with extra tofu and greens than you want, relying on how loaded you make these and the way giant your bread is. That’s OK! Leftovers are good.
Serving: 1paniniEnergy: 500kcalCarbohydrates: 33gProtein: 14gFats: 35gSaturated Fats: 5gPolyunsaturated Fats: 4gMonounsaturated Fats: 14gTrans Fats: 0.02gSodium: 1020mgPotassium: 402mgFiber: 3gSugar: 6gVitamin A: 3IUVitamin C: 7mgCalcium: 105mgIron: 3mg
This recipe was first posted in 2016 and up to date in 2025.
