Tofu Subs with Onions and Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 640 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 11 grams
- Protein
- 19 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 small onion, halved and thinly sliced
2 bell peppers (1 red, 1 green), thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds, crushed
10 ounces extra-firm tofu, sliced into 8 pieces and patted dry
4 whole-wheat sub rolls, split
1/3 cup marinara sauce, warmed
2 tablespoons balsamic vinegar
Freshly ground pepper
6 cups baby arugula
1 ounce parmesan cheese, shaved with a vegetable peeler
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
- Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
- Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
- Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.