Vegan Italian Panini
Vegan Italian Panini! This vegan panini is the best sandwich for summer! Grilled mushrooms, zucchini with lemon tofu, and lemon-basil mayo.
This vegan panini is layered with flavor and texture– it’s one of my favorite plant-based sandwiches, no cheese needed!
Marinated lemon tofu, grilled mushrooms, zucchini, and lemon basil mayo spread between two slices of bread and pressed until crispy and golden brown.
Why I love this recipe
Step into my time machine, I’m taking us back to 1999 when paninis were the thing. At least the big thing in small-town Virginia. I had never heard of a panini before and all of a sudden, they were everywhere.
I’m pretty sure I begged my mom for a caprese panini at least once a week back then. Hot buttered bread, gooey mozzarella cheese, tomatoes, and fresh basil leaves all pressed together to create a sandwich that could be eaten without straining your jaw… what’s not to love?
This vegan panini sandwich doesn’t have the typical panini fillings, but that’s a good thing. Step aside, hunks of sad eggplant, we’ve got grilled mushrooms, caramelized zucchini, and fresh lemon tofu. (❤️)
Who needs cheese when you have my homemade lemon-basil mayo? It sticks to the bread and filling perfectly, and — dare I say I prefer it over slices of mozzarella?
Ingredient Notes
- Vegan Mayo: My favorite dairy-free mayos include Chosen Foods, Just Mayo and Vegenaise.
- Bread: I prefer a hearty sourdough bread for these vegan paninis, but you can use any type of bread. Whole wheat bread also works.
- Tofu: Extra-firm or firm tofu is best for the texture and so it doesn’t fall apart when baked. Pressing the tofu first helps to remove excess water and allows for a more flavorful tofu.
- Zucchini: The zucchini needs to be grilled first to remove excess water so the paninis don’t become too soggy when cooked. Same with the portobello mushrooms.
- Basil: The fresh basil makes this sandwich! It adds so much flavor to the mayo. If you don’t have fresh basil, then parsley will also work.
How to Make
Step 1: Make the Tofu
This might be the time I need to convince you to make this tofu because… It’s the best. Mainly because it’s so easy. Slice the tofu, marinate it in olive oil, lemon juice, and a little salt, and bake.
It’s summertime after all! We don’t have time to fuss around in the kitchen for too long. The lemon tofu works because it’s baked directly in the olive oil. It’s like poached tofu, and it’s insanely delicious.
Step 2: Grill the Vegetables
Prep a grill pan by warming it over medium heat and lightly oiling it to prevent the vegetables from sticking. Add the vegetables and cook for 2-4 minutes per side, or until they are cooked through and tender. The zucchini will cook faster than the mushrooms.
Step 3: Assemble and Grill
Mix together the lemon basil mayo, then layer that onto good bread (bread is key to a panini- I like sourdough for this) along with your grilled vegetables, and tofu. I use a good amount of the lemon basil mayo!
Place the assembled sandwich onto the grill pan, and then place a heavy pan, like a cast-iron pan, on top and press for 2 minutes or so on each side until the bread is grilled and crispy, then flip and repeat.
That’s it! Slice, eat. It’s so good. (Also, I would not blame you if you felt inspired to eat this alongside your favorite ’90s hits. It feels right to honor this sandwich that way.)
Equipment Notes
Because we all gave away our panini machines in 2005, you don’t need one for this. Place the sandwich on a greased grill pan, the top with a heavy pan, like a cast iron.
The weight of the cast-iron pan will press the sandwich on one side, then flip and repeat. You can give away your panini pan but you cannot give away your grill pan! I use mine for so many recipes, including my grilled vegetables with whipped ricotta and my grilled Panzanella salad.
How to Serve
Enjoy this vegan panini alongside my vegan pasta salad or fruit salad for a simple summer picnic lunch.
It’s also great paired with crunchy kettle-cooked chips for contrast, or with a leafy salad, such as my Crispy Lentil Cobb Salad or my Farmer’s Market Salad.
More Sandwich Recipes
- Tofu BBQ Sandwich with Slaw
- Impossible Smash Burgers
- BBQ Jackfruit Sandwiches
- Chickpea Salad Sandwiches
- Impossible Sloppy Joes
- Smoky Miso Maple Tofu Sandwiches
If you try these Italian vegan paninis, please come back and leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Italian Vegan Panini
Equipment
Ingredients
Lemon Tofu
- 1 14 ounce package extra-firm tofu, drained and pressed
- 1/3 cup olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 clove minced garlic
- 1 teaspoon salt
- Large zucchini
- 2 large portabello mushrooms
- 8 slices whole grain bread of choice, I love a sourdough for these
Lemon Basil Mayo
- 1/3 cup vegan mayo, I love Chosen Foods, Just Mayo and Vegannaise the best
- ~1/4 cup fresh chopped basil
- 2 teaspoons lemon zest, from the lemons you just squeezed
Instructions
Make the Tofu
- Drain and press the tofu to get as much water out as possible, then slice into slabs as pictured. You want them to be able to easily fit on the sandwich, so I usually slice in 1/2, then 1/2 again and then into quarter slabs.
- Place the tofu in a single layer in a rimmed baking sheet and whisk together the olive oil, lemon juice, minced garlic and salt. Pour over the tofu and shake to evenly cover, then marinate for at least 15 minutes. I think this tastes best when marinated for at least 30 minutes to an 1 hour, but I've also made it without marinating it at all. Do what you've got time for!
- When ready to bake, preheat the oven to 425 degrees F. Place the tofu on a baking sheet lined with foil or parchment paper and bake for 25-30 minutes, flipping halfway through and until golden brown.
Cook the Vegetables
- While the tofu is baking, thinly slice the mushrooms and zucchini. I remove the stem from the portobellos, then thinly slice widthwise. For the zucchini, I remove the ends and thinly slice into long strips.
- Heat a grill pan over medium heat and lightly brush with oil. Place the veggies on the grill, lightly sprinkle with salt and pepper and grill until tender and slightly crispy. Remove the veggies.
- Whisk together the mayo, chopped basil, zest together.
Assemble the sandwich
- Spread the lemon basil mayo on all slices of bread. Place 1 slice of bread on the grill pan and top with a layer of tofu, zucchini and mushrooms. Place another slice of mayo'd bread on top (face down) and place a heavy object on top to press the sandwich down. (This is our version of a panini press.) I usually use my cast-iron pan and press down on it for a minute or so. Flip once golden, then do the same thing to the other side- pressing down until cooked and golden.
Notes
Nutrition
This recipe was first posted in 2016 and updated in 2025.