Caprese panini rolls
White bread roll
240 g, (4 x 60g) panini rolls, split
4 large, sliced
1 x 3 second spray(s)
Unsweetened almond milk
1 cup(s), (250ml)
- 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.
- Carefully turn ‘mozzarella’ out of ramekins and cut into 5mm-thick rounds. Set aside.
- 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.
- 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.