Yield: 12 servings.
12 8" tortillas
3 cups honey-garlic marinade (recipe follows)
3 lb. firm tofu, sliced into 4 oz. portions
1 Tbsp. olive oil
1 Tbsp. sesame oil
6 cups kale, rinsed, ribs removed, roughly chopped
2 Tbsp. ginger, fresh, minced
18 oz. cannellini beans
1½ cups roasted red pepper pesto, see related recipe
12 oz. mozzarella, shredded
Honey-Garlic Marinade:
2 cups rice vinegar
1 cup honey
3 oz. garlic puree
Roasted Red Pepper Pesto:
1 cup roasted red pepper
¼ cup basil, chopped
¼ cup Parmesan, grated
1 Tbsp. pine nuts
3 cloves garlic
¼ tsp. chili flakes
to taste, salt
2 oz. olive oil
Marinate tofu in honey-garlic marinade overnight. Grill tofu until cooked through, about 2 to 3 minutes per side. Slice into 1” wide strips.
In a large pan over medium-high heat, heat both oils and sauté kale with ginger until wilted and tender.
For honey-garlic marinade: In a bowl, whisk together all ingredients until combined. Reserve refrigerated.
For roasted red pepper pesto: In a food processor, add all ingredients except salt and olive oil. Pulse until combined. With the motor running, add olive oil in a steady stream until a thick sauce forms. Season to taste with salt.
To assemble: On half of a tortilla, layer 4 oz. of grilled sliced tofu, 1 oz. beans, 1 oz. red pepper pesto, 1 oz. mozzarella, and 1 cup kale. Fold over tortilla and cook in a panini press until cheese has melted. Serve immediately.
