Tofu Cuban Sandwiches With Jicama Sticks
- 1 14 -ounce package extra-firm tofu
- 1 small onion, sliced 1/4 inch thick
- 3 cloves garlic, roughly chopped
- 1 1/2 tablespoons extra-virgin olive oil
- Juice of 2 oranges
- 1 medium jicama (about 3/4 pound)
- 1/4 teaspoon chili powder
- 4 small whole-wheat hoagie rolls, split
- 1/4 cup yellow mustard
- 1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces)
- 2/3 cup chopped roasted red peppers, drained and rinsed
- 1/2 kosher dill pickle, chopped (about 1/4 cup)
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; marinate 5 to 10 minutes.
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.
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. Add the marinade to the pan and cook, stirring, 4 minutes.
Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
Heat a large cast-iron skillet 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. Serve with the jicama sticks.
Photograph by Christopher Testani
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