I am a sandwich fiend. I don’t know what makes sandwiches so awesome— they’re so…portable. And you can’t really mess it up. Plus I’m always a sucker for anything with bread.
Well, I tried this recipe right off the Food Network Magazine: a Tofu Cuban Sandwich. Alas I didn’t make the jicama sticks due to a lack of them at my grocery stores. The result, besides the burnt bread (>_>) , was tasty and pretty easy to make. It’s definitely a nice change from the standard, dull turkey or chicken sandwich. One of these I’ll definitely make some time on a Sunday and prepare it for a work lunch because eating out in San Francisco, as tasty as it is, is pricey.
Tofu Cuban Sandwich
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
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)
I pretty much copied the recipe —minus the bits about the jicama sticks— which you can follow here . After cutting the tofu into 8 pieces, soak it with the onion, garlic, OJ, and olive oil for about 5-10 minutes. Cook the tofu on a nonstick skillet until golden on both sides then add that plus the rest of the mixture/other ingredients on the bread roll and cook again on the skillet until the bread is toasted to your liking. In my case, the bread toasted *really* fast… If I ever find those darn jicama I’ll give that a go, but until then maybe I might put the chili powder that is meant for the sticks to the sandwich instead for a bit of kick? The peppers and juice give the tofu and sandwich a nice flavor, but might be plain for some without that “oomph.” This sandwich was kinda fun to make, burnt bread and all.