Vegan Steak Panini with Horseradish Aioli #lunch #breakfastrecipe

Meagerly cut tofu, marinated in a mystical marinade. Heated until pleasant and firm. Put these astonishing tofu steak cuts on some hard bread with a fast and simple vegetarian horseradish aioli and arugula. At that point press the sandwich in an excessively hot container to make everything crunchy and hot and melty.

By one way or another when the tofu and this sauce are squeezed in the hot container, the sandwich goes up against a nearly cheddar like quality. It feels gooey and scrumptious, and like I stated, untidy. Muddled in the ideal way! I can't think about a superior compliment to this vegetarian steak panini than this horseradish aioli. They have a place together!

Cut marinated tofu, fiery horseradish aioli, argula. Squeezed until hot and dry!

Vegan Steak Panini with Horseradish Aioli #lunch #breakfastrecipe

Also try our recipe Homemade Mongolian Beef #beefcookeasy #easyrecipe

Ingredients

Tofu Steak Slices
1 Block(15oz.) Extra firm tofu, pressed
1 Cup Vegetable broth
1 Tablespoon Liquid smoke
1 Tablespoon Agave syrup
1/3 Cup Soy sauce or liquid aminos
1 Teaspoon Steak seasoning( onion powder, garlic powder, black pepper, salt)
Horseradish Aioli
1/2 Cup Vegan mayo, I used Hellman's
2 Tablespoons Prepared horseradish, vegan (not creamed, just plain horseradish)
1 Teaspoon Dijon mustard
1/2 Teaspoon Salt
Pinch of Pepper
For the Paninis
4 Ciabatta rolls, vegan
Olive oil for browning
Arugula

Instructions

First, you need to press and marinate your tofu. Place your block of tofu on a plate, and place something heavy on top. Press for about 30 minutes or so to try to release as much liquid as possible.(I will link to my tofu guide below)
Now, slice the block of tofu in pretty thin slices. Then place the slices as flat as possible in a large bowl or baking dish.
Then in a medium sized mixing bowl, whisk together the vegetable broth, liquid smoke, agave, soy sauce or aminos, and the steak seasoning. Pour the marinade over the tofu, Trying to make sure the tofu is all submerged in the marinade.
Marinate the tofu slices for at least an hour, but a few hours is better.
Once you are ready to make your paninis, preheat the oven to 375 degrees. Remove the slices of tofu, and place them on a sheet pan sprayed with non stick spray. Bake at 375 degrees for 20-25 minutes, flipping halfway through baking. Bake until nice and firm and brown.
While the tofu is baking, make the horseradish aioli. Add all of the aioli ingredients to a small mixing bowl and whisk to combine. Set aside.
When the tofu is done, take a sliced ciabatta roll, spread the bottom with the horseradish aioli, then put some arugula on top, then several slices of the tofu "steak", then a little more aioli, then the top of the roll.
Heat a few teaspoons of olive oil in a large non stick skillet on medium high. Then place the sandwich in the pan. Place something heavy on, I use a cast iron skillet, then press down on the sandwich.
Brown on one side for a minute, flip the sandwich and press the other side down. Brown on that side for a few minutes. Repeat with all the paninis. Serve immediately with your favorite side dish.