This delicious sub sandwich recipe from The Six Vegan Sisters Everyday Cookbook is super simple to make and will please even the most tofu-skeptical of eaters.
What you need:
1 (16-ounce) block extra-firm tofu, drained, sliced into 8 pieces lengthwise, and pressed
Nonstick cooking spray
For the breading:
¼ cup flour
⅓ cup plain unsweetened soy milk
1 cup vegan panko breadcrumbs
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
⅛ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ teaspoon salt
⅛ teaspoon black pepper
For assembling:
4 (6-inch) vegan hoagie rolls
1 cup vegan marinara sauce, divided
1 cup vegan mozzarella shreds, divided
¼ cup vegan parmesan cheese, divided
What you do:
- Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.
- For the breading, in a small bowl, mix flour and milk. In a separate small bowl, add remaining breading ingredients and stir. Dip each slice of tofu into flour mixture, then panko coating, entirely coating each slice, then place on prepared baking sheet.
- Spray tofu with nonstick spray. Bake 40 minutes, flipping halfway through and spraying both sides with cooking spray again. Remove from oven, keeping oven on, and set aside.
- To assemble, coat insides of each baguette slice with ¼ cup marinara sauce, then evenly sprinkle ¼ cup mozzarella and 1 tablespoon parmesan on top. Add two slices of baked tofu to each sandwich. Place, open-faced, on an ungreased baking sheet and bake until bread is crispy and cheese has melted, 5 to 7 minutes. Serve immediately.
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