Tofu Cuban Sandwiches With Jicama Sticks

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


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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Broiled Marinated Tofu Sandwich

TLT (Tofu, Lettuce and Tomato Sandwich)

Fried Tofu Sticks

Homemade Frozen Fish Sticks

Asian Fish Sticks with Soy Ginger Dipping Sauce

Tofu Parmesan Subs

Vegan Tofu and Spinach Scramble