Grilled Teriyaki Tofu Panini Wrap
Oil-Free hearty panini with an asian flare

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Grilled Teriyaki Tofu Panini Wrap

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Adjust Servings:
1 package, pressed and sliced in 1/2 inch slabs Extra-firm tofu
1 bottle, oil free Teriyaki Sauce
2 Spinach Lawash Wraps fat-free
2 handfuls Arugula
1/2 sliced thin Red Onion
3/4 cup (divided in 2 for 2 sandwiches) Shredded Carrots
3/4 cup (divided in 2 for 2 sandwiches) Mame Found in the frozen food section; this is shelled edamame

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It's sandwich night with grilled, teriyaki tofu panini; full of vibrant vegetables and tangy sauce.

  • 30 minutes
  • Serves 2
  • Medium




Recently, I found a new product while shopping at Meijer. Usually I buy organic extra firm tofu in the produce section which is packaged in water. Nasoya now makes a tofu that is extra-extra firm, not in water, but vacuum sealed. Although it still required pressing, it took half the time, and its firm texture made it easy to grill and remain firm. I used my favorite Easy Tofu Press, and within minutes, instead of hours, the tofu was ready for grilling.

I marinaded it in teriyaki sauce for a few hours, but overnight is even better. The more the tofu absorbs the seasonings and flavors you marinate in, the better.

I use Non-stick BBQ Mats for oil free cooking on the gas grill. My husband, Paul, the ‘Grill Master’ raves about cooking on the mats. Cleaning them is a different story. Once cooled, the mats clean up very well with warm soapy water. The mats are just like the silicone mats for the oven but made for the grill and high temperatures.

After grilling, return the tofu to the marinade, so it absorbs the additional sauce remaining in the container. You can also grill the tofu ahead of time to save time later.

I used a Cuisanart Panini Maker, one of my favorite appliances, to grill the sandwiches, so the tofu will heat when the sandwich cooks. It amazes me how NOTHING sticks to the panini maker. I have never sprayed it with oil or cooking spray, and I cook a variety of sandwiches without ever having a problem. It cleans up easily as well.

The vegetables I chose for the inside complimented the teriyaki sauce grilled tofu; mame (shelled edamame, carrots, arugula, and red onion). The array of colors of the vegetables chosen made this sandwich as beautiful as it was tasty.


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Prepare Tofu

Using a tofu press, press tofu until about 1 inch thick.
Cut into 1/2 inch slabs.
Using an air tight container, put 1/2 the bottle of teriyaki sauce in the bottom of the container.
Add the cut tofu.
Seal and gently shake. I turn it upside down and leave it every time I go in the refrigerator, so it continuously marinates all sides of the tofu.


Grilled tofu

Pre-heat grill to medium low.
Using a non-stick, BBQ grill mat, grill the tofu for 10 minutes on each side.
Remove and return to marinade container.


Assemble the panini wrap

Pre-heat the panini maker to medium
On flat surface, lay the lawash or any chosen wrap
In the center, take a handful of arugula.
Then add grilled tofu along the middle (three pieces)
Top with a handful of carrots, onions, and mame with a little extra sauce.
Fold in the sides first, then roll, pushing the filling inside the lawash.
Place on the panini maker.
Cook for 10 minutes.
Cut, and serve.
I served with oil-free roasted potato slices


Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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