12 each 8" Pressed Mazina™ Tortillas (08043)
3 cups Honey-Garlic Marinade , see related recipe
3 lbs. Firm Tofu , sliced into 4 oz. portions
1 Tbsp. Olive Oil
1 Tbsp. Sesame Oil
6 cups Kale , rinsed , ribs removed , roughly chopped
2 Tbsp. Ginger , fresh , minced
18 oz. Cannellini Beans
1 1/2 cups Roasted Red Pepper Pesto , see related recipe
12 oz. Mozzarella , shredded
1.) Marinate tofu in honey-garlic marinade overnight.
2.) Grill tofu until cooked through, about 2-3 minutes per side. Slice into 1” wide strips.
3.) In a large pan, over medium-high heat, heat both oils and sauté kale with ginger until wilted and tender.
4.) To assemble, on one half of a tortilla, layer 4 oz. of the grilled, sliced tofu, 1 ½ oz. of beans, 1 oz. of red pepper pesto, 1 oz. of mozzarella, and ¼ cup of kale. Fold over the tortilla and cook in a panini press until cheese has melted. Serve immediately.
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