This tofu panini is pressed with the unlikely addition of bacon. Served with a spinach sundried tomato pesto it's absolutely delicious even if it's not vegetarian.
3thin slices of extra firm tofudrained and pressed
1/4orange peppersliced
1cuppacked baby spinach
3sundried tomatoes
1tablespoonhummus
3 1/2tablespoonsextra virgin olive oildivided
2tablespoonbalsamic vinegar
salt & pepper
Instructions
Combine 2 tablespoons of olive oil & balsamic vinegar in a shallow bowl. Season tofu slices with salt & pepper and set in marinade. Let sit for at least 10 minutes, flipping once.
While tofu marinates, combine spinach, sun-dried tomatoes, hummus, remaining olive oil (1 1/2 tablespoons) and salt & pepper to taste in a food processor. Pulse until a pesto consistency forms.
Transfer tofu to a hot panini press and grill for about 7-10 minutes, flipping once.
While tofu cooks, heat a small pan over medium high heat and cook bacon until crispy. Set aside.
Remove bacon grease from pan, saute pepper slices with the balsamic vinaigrette marinade from tofu for about 5 minutes until peppers are just charred.
Removed tofu from grill and assemble sandwich. Spread pesto on both pieces of bread, place tofu on one slice, then peppers, then bacon. Top with other slice of bread and press in the panini maker for about 5-7 minutes.