Vegan Caprese Panini Recipe

Serves 4

11-12 PersonalPoints™ Per Serving

Ingredients

4 x 85 g panini rolls, halved
250 g firm tofu
10 g nutritional yeast
4 large tomatoes, sliced
250 ml unsweetened almond milk
3 ½ tbsp cornflour
3 tbsp vegan mayonnaise
1 tsp lemon juice
Small handful fresh basil leaves
Calorie-controlled cooking spray

Method

Step 1: To make the vegan ‘mozzarella cheese’, put the tofu, almond milk, cornflour, nutritional yeast and lemon juice into a blender and blitz until smooth. Transfer the mixture to a small pan and place over a medium heat. Cook for 8–10 minutes, whisking constantly until thick.
Step 2: Pour the mixture into two ramekins. Leave to cool, then place in the fridge to chill for 1 hour and 30 minutes, or until set.
Step 3: Carefully remove the vegan ‘mozzarella cheese’ out of the ramekins and cut into 5 mm-thick slices. Set aside.
Step 4: Preheat the grill until the green ready indicator light comes on.
Step 5: Meanwhile, spread the vegan mayonnaise over the panini rolls. Layer the tomatoes, basil leaves and vegan ‘mozzarella cheese’ on the bottom half of the panini. Season to taste and add the top half of the rolls.
Step 6: Mist all over with the cooking spray. Place the paninis on the grill and cook for 2–3 minutes on each side until the vegan ‘mozzarella cheese’ is melting and the rolls are golden. Serve immediately.

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