Tofu Cuban sandwiches


Tofu Cuban sandwiches

14 oz extra-firm tofu
1 small onion, sliced 1/4 inch thick
1 1/2 tablespoon extra-virgin olive oil
1 orange, juiced

4 small whole-wheat hoagie rolls, split
1/4 cup yellow mustard
tabasco, to taste
1 1/4 cup low-fat low-sodium Swiss cheese, shredded or sliced thin
2/3 cup roasted red peppers, drained and patted dry, chopped
1/4 cup kosher dill relish


Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and orange juice and turn to coat; marinate 5 to 10 minutes.

Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate (or directly to the prepared sandwiches). Add the marinade to the pan and cook, stirring, 4 minutes.

While the tofu is cooking, spread the cut sides of the rolls with the mustard and tabasco and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.

Wipe the pan clean and reheat it over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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