I want to marry this panini!
You all know I love messy, handheld, comfort food at it’s finest. We’re talking hot sandwiches. This vegan steak panini with horseradish aioli is at the top of my list for best sandwiches of all time. Thinly sliced tofu, marinated in a magical marinade. Baked until nice and firm. Put these amazing tofu steak slices on some crusty bread with a quick and easy vegan horseradish aioli and arugula. Then press the sandwich in a super hot pan to make it all crunchy and hot and melty.
Somehow when the tofu and this sauce are pressed in the hot pan, the sandwich takes on an almost cheese like quality. It feels gooey and delicious, and like I said, messy. Messy in the perfect way! I can’t think of a better compliment to this vegan steak panini than this horseradish aioli. They belong together!
This is a really quick meal once you marinate the tofu. I like to marinate it for a few hours, so you can always marinate it either in the morning before you make it, or in the early evening if that’s when you get home, and then make dinner a little later in the evening. Then all you need to do is bake the tofu, whisk the sauce real fast. Put it all together and press.
This vegan steak panini with horseradish aioli will make you question everything you knew. You will wonder “if vegans eat this good, why would anyone eat meat?” With food like this, who wouldn’t be able to eat vegan?
Vegan Steak Panini with Horseradish Aioli
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)
- 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
- 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.