Tofu Cuban Sandwiches
2016-04-30 12:38:29
Yields 4
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Ingredients
- 1 14- ounce package tofu
- 1 small onion, sliced 1/4 inch thick
- 3 garlic cloves, minced
- 1 1/2 tablespoons olive oil
- 1 orange, juice
- 1/4 cup yellow mustard
- 2/3 cup roasted red peppers, drained and rinsed
- 2 kosher dill pickles, chopped fine
- 4 slices Swiss cheese
- 4 whole wheat hoagie rolls
Instructions
- First drain the tofu by laying the block on a dry towel, topped with another dry towel. Balance a heavy skillet on top to help press the liquid out, 15 minutes. Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Place in a shallow dish with the onion, garlic, olive oil, and orange juice. Let marinate for 10 minutes. Heat a large pan over medium-high heat and add the tofu to the pan. Cook until browned, 5 minutes a side. Transfer to a plate. Add the rest of the marinade to the same pan and cook until soft, 5 minutes. Spread the cut sides of the hoagie rolls with mustard. Layer with roasted red peppers, chopped pickle, the sauteed onion marinade, and tofu. Top with a slice of cheese and other side of bread. Heat a large pan over medium heat (I used the same one and just wiped it with paper towel before), add the sandwiches and top with a heavy skillet to flatten. Cook until golden brown and the cheese melts, 2 minutes per side.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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