Ingredients
- 12 each 8" Pressed Mazina™ Tortilla (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 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- 1 cup Roasted Red Pepper
- 1/4 cup Basil, chopped
- 1/4 cup Parmesan, grated
- 1 Tbsp. Pine Nuts
- 3 Clove Garlic
- 1/4 tsp. Chili Flakes
- Salt, to taste
- 2 oz. Olive Oil
Directions
- In a food processor, add all ingredients except salt and olive oil. Pulse until combined. With the motor running, add olive oil in a steady stream until a thick sauce forms. Season to taste with salt.
