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Photo of Caprese panini rolls by WW

Caprese panini rolls

7 - 8
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Vegan mayonnaise

1 tbs

White bread roll

240 g, (4 x 60g) panini rolls, split


4 large, sliced

Fresh basil

¼ cup(s)

Oil spray

1 x 3 second spray(s)

Firm tofu

250 g

Unsweetened almond milk

1 cup(s), (250ml)


2½ tbs

Nutritional yeast

10 g

Lemon juice

1 tsp


  1. To make vegan ‘mozzarella’ place tofu, almond milk, cornflour, nutritional yeast and lemon juice in a food processor and process until smooth. Transfer mixture to a small saucepan over medium heat and cook, whisking constantly, for 8-10 minutes or until thick. Pour mixture into two small ramekins and allow to cool, then place in fridge to chill for 1 hour 30 minutes, or until set.
  2. Carefully turn ‘mozzarella’ out of ramekins and cut into 5mm-thick rounds. Set aside.
  3. Spread mayonnaise over cut sides of panini rolls. Top bases with tomatoes, basil leaves and ‘mozzarella’. Season with salt and pepper, add tops of rolls and lightly spray with oil.
  4. Preheat a barbecue or chargrill over medium-high heat. Cook, panini rolls (you may need to do this in batches) for 2-3 minutes each side, pressing down with a spatula, or until ‘mozzarella’ is melting and rolls are golden. Serve immediately.


You can store "mozzarella" in a bowl of salted water in fridge for 3-4 days.