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Tofu Panino


14-ounce block extra-firm tofu (they recommend House Foods), sliced into six even slices

extra virgin olive oil, plus more for drizzling

6 slices Pugliese bread, or other hard crusted artisanal bread

9 slices young pecorino cheese

3 marinated artichokes, thinly sliced

3 large pieces roasted red bell peppers, sliced

Balsamic vinegar, for drizzling


1. Lay the tofu slices on a paper towel or clean dishtowel and press gently with another towel to absorb some of the water. Brush lightly with extra virgin olive oil and season on both sides with salt and pepper.

2. Heat a grill pan over medium-high heat. Grill tofu on each side for 2-to-3 minutes, until nice grill lines appear.

3. Lay out six slices of bread on a cutting board. Drizzle with olive oil and season with sea salt and black pepper.

4. Top three slices of bread each with two slices of tofu and three slices of cheese, then divide the marinated artichokes evenly among the sandwiches.

5. Drizzle with extra virgin olive oil and balsamic vinegar. Top with the remaining three pieces of bread. Slice in half to serve.

Makes 3 sandwiches

Recipe from Debi Mazar & Gabriele Corcos, stars of Cooking Channel's show Extra Virgin

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