Entrees, Greg's Vegan Gourmet, Vegan Food

Vegan Cool Ranch Smoky Tofu Panini

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Welcome to the best vegan sandwich you’ll ever try! With the help of my wife Liv, and the amazing crew at Wusthof and their high quality knives, I was able to pull off one of my favourite sandwich creations to date! This Vegan Cool Ranch Smoky Tofu Panini is loaded with creamy vegan ranch mayo, caramelized onions, smoky seared tofu and a bed of fresh kale between two garlic-buttered slices of crispy flatbread! With the perfect combination of savoury and sweet, crunchy and soft, this sandwich is going to be your new quick and easy go-to vegan sandwich recipe for the summer!

WATCH THE VIDEO HERE

How it is made:

If your first impression is that this Vegan Cool Ranch Smoky Tofu Panini looks too good to be so quick and easy to make, let me put your worries at ease! Most of the ingredients here are readily available at home, or a quick purchase at the grocery store. What’s better is, its relatively hard to mess up a sandwich! So let me walk you through how truly quick and easy this can be if you want a sandwich that stands out from the rest.

First things first, pick your favourite bread. You know I had to go with the crispy flatbread! I’m a huge fan of store bought vegan breads, but feel free to make anything, including this flatbread from scratch. All you have to do to take it to the next level is mix in some garlic and chopped fresh basil to a bowl of butter and lather the outsides of the sandwich for the extra taste and aroma.

After you’ve done that, only a few quick steps left to do:

  • Simply sear your tofu slices in a pan with some olive oil, flour coating and Liv’s amazing smoky glaze with some onions for the perfect caramelized flavour.
  • Now the fun part! Stack it up and fry it. Lather on a good serving size of your vegan ranch seasoning and vegan mayo mixture, the onion, kale and tofu. Sit back and watch it sear on the press for the ultimate crunch!
  • That’s it! Although it may be a few more steps than your every day sandwich, it’s really not that hard, and will take your sandwiches to the next level.

Try this Vegan Cool Ranch Smoky Tofu Panini out and let me know what you think! ENJOY!

And if you’re in the mood to try out some more top-notch sandwiches, you know I got you covered! Check out this Vegan Fried Chicken Big Mac,  Vegan Inside-out bagel bread breakfast sandwich, or this Herbed Chickpea Tuna Focaccia Sandwich!

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Vegan Cool Ranch Smoky Tofu Panini


  • Author: Gregs Vegan Gourmet
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 2 servings 1x

Description

This Vegan Cool Ranch Smoky Tofu Panini is loaded with creamy vegan ranch mayo, cartelized onions smoky seared tofu and a bed of fresh kale between two garlic buttered slices of crispy flatbread!


Scale

Ingredients

FOR THE SANDWICH

  • 1 large store bought vegan flatbread (or 2 large slices of white bread)
  • 1/4 onion, sliced
  • 300g tofu, sliced
  • 1/3 cup flour or corn starch
  • 1 cup fresh chopped kale
  • 5 tbsp vegan butter, divided (can use oil for frying if desired)
  • 1 clove minced garlic
  • 1 tbsp chopped fresh basil

FOR THE RANCH MAYO:

  • 1/2 cup vegan mayonnaise
  • 1 1/2 tbsp ranch seasoning or ( 1 tsp dried parsley, 2 tsp dried dill, 1/2 tsp dried garlic powder, 1/2 tsp salt, 1/4 tsp black pepper)

FOR THE GLAZE:

  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tbsp water

Instructions

  1. Preheat panini press to 400 degrees F.
  2. In a small bowl, add 3 tbsp of vegan butter, garlic, and basil. Mix until combined.
  3. Butter top side of flatbread with butter mixture until fully coated. Slice bread in half to form two equal halves and flip so that both buttered sides are on top of one another. Set aside.
  4. In another small bowl, add all the ingredients for the glaze. Stir to combine.
  5. Cut tofu into 5 equal slices, lengthwise.
  6. In a medium size shallow bowl, add the flour. Stir to combine and coat the tofu completely.
  7. In a large frying pan, add a drizzle of oil and then when hot, add the tofu slices and sear until crispy on the edges. Add the glaze and flip to ensure all sides are coated. Remove from heat and set aside.
  8. In the same pan, add the remaining tbsp of vegan butter, and onion. Sear until onions are translucent and slightly browned. Remove from heat and set aside.
  9. Begin to build the sandwich by adding two tbsp of vegan ranch mayo, tofu slices, kale, and another two tbsp of vegan ranch mayo.
  10. Place the sandwich on the panini grill, and add the top half of the flatbread with the buttered side facing up. Cook for 7-8 minutes, or until both sides are golden brown and crispy.
  11. Remove from heat and enjoy!

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