Tofu Cuban Sandwiches With Jicama Sticks

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  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; marinate 5 to 10 minutes.
  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 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.
  4. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
  5. 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.