INGREDIENTS

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 

DIRECTIONS

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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