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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video


Tofu Prosciutto Panini Recipe

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4


  • 8 slices bread (I like good crusty Italian bread)
  • 2 tablespoons olive oil
  • 8 thin slices prosciutto
  • 4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
  • 2 medium tomatoes, sliced
  • 4 ounces fresh buffalo mozzarella, sliced
  • 8 leaves fresh basil
  • salt and pepper
  • 4 teaspoons balsamic vinegar


  • Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich.
  • Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.
  • Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.
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