Sunday, July 6, 2014

Tofu Cuban Sandwiches with Jicama Sticks

For Meatless Monday, there are times when I just can't come up with a meatless recipe that I haven't done at the very least 101 times. Getting Bubba, and the crew, to eat tofu is quite a chore in itself too. Oh, sure they'll eat it at the Chinese Restaurants when it's added in something; but not as a main dish. They say it's not on their list of "Manly Foods"!!! So I've come up with a sammy that is on their list of "Manly Foods" and they don't know that it has tofu in it...after all what they don't know wont hurt them, will it?


  • 1 {14 ounce} package extra-firm tofu
  • 1 small onion, sliced 1/4-inch thick
  • 3 cloves garlic, roughly chopped
  • 1 1/2 tablespoons olive oil
  • Juice of 2 oranges
  • 1 medium jicama {about 3/4 pound}
  • 1/4 teaspoon chili powder
  • 4 small whole-wheat hoagie rolls
  • 1/4 cup yellow mustard
  • 1 1/4 cups shredded Swiss cheese {5 ounces}
  • 2/3 cup chopped roasted red peppers, drained and rinsed
  • 1/2 kosher dill pickle, chopped {about 1/4 cup}


  1. 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 half of the orange juice and turn to coat.
  2. Meanwhile, peel the  jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
  3. Heat a large skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side.
  4. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
  5. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
  6. Heat a large cast-iron skillet over medium heat. Working in batches, add the sammys and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with jicama sticks.