Photo of Caprese panini by WW

Caprese panini

Points® value
Total Time
30 min
15 min
15 min
Enjoy these cafe-style toasted rolls filled with tomatoes and vegan ‘mozzarella’.


Hellmann's Vegan Mayo

45 g

Tesco Panini Rolls

4 individual, split


4 large, cut into 1cm rounds

Basil, fresh

1 tablespoon(s), small handful

Calorie controlled cooking spray

4 spray(s)

Plain Tofu

250 g, firm

Unsweetened almond drink

250 ml


3½ tablespoon(s), level

Vegan yeast flakes

10 g

Lemon Juice, Fresh

1 teaspoon(s)


  1. To make the vegan ‘mozzarella’, 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 set over a medium heat and cook for 8-10 minutes, whisking constantly, until thick. Pour the mixture into two ramekins and allow to cool, then put in the fridge to chill for 1 hour 30 minutes, or until set.
  2. Carefully turn the ‘mozzarella’ out of the ramekins and cut into 5mm-thick rounds. Set aside.
  3. Spread the mayonnaise over the cut sides of the panini rolls, then top the bases with the tomatoes, basil leaves and ‘mozzarella’. Season to taste, then add the tops of the rolls and mist all over with cooking spray.
  4. Set a large griddle pan over a medium-high heat, then add the panini rolls (you may need to do this in batches) and cook for 2-3 minutes on each side, pressing down with a spatula, until the ‘mozzarella’ is melting and the rolls are golden. Serve immediately.


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