Ingredients
- 12 Each 8" Pressed Mazina™ Tortillas (08043)
- 3 cup Honey-Garlic Marinade see related recipe
- 3 Lbs. Firm Tofu, sliced into 4 oz. portions
- 1 Tbsp. Olive Oil
- 1 Tbsp. Sesame Oil
- 6 cup Kale, rinsed, ribs removed, roughly chopped
- 2 Tbsp. Ginger, fresh, minced
- 18 Oz. Cannellini Beans
- 1 1/2 cup Roasted Red Pepper Pesto (for Tofu Panini) see related recipe
- 12 Oz. Mozzarella, shredded
Directions
- Marinate tofu in honey-garlic marinade overnight.
- Grill tofu until cooked through, about 2-3 minutes per side. Slice into 1” wide strips.
- In a large pan, over medium-high heat, heat both oils and sauté kale with ginger until wilted and tender.
- 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.
Ingredients- 2 cup Rice Vinegar
- 1 cup Honey
- 3 Oz. Garlic Puree
Directions
- In a bowl, whisk together all ingredients until combined. Reserve refrigerated.
Ingredients- 10 Oz. Red Pepper Strips, Roasted, drained
- 6 Oz. Basil Leaves, Fresh , loosely packed
- 1 Oz. Garlic, Fresh , minced
- 1 Oz. Parmesan Cheese, Grated
- 1 Oz. Lemon Juice, Fresh
- 2 Oz. Extra Virgin Olive Oil
- 1 Tbsp. Vegetable Oil
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Crushed Red Pepper Flakes
Directions
- Place all ingredients in a blender and blend until smooth and emulsified.
- Place in a covered storage container.
- Label, date, and refrigerate.
