Tofu Cuban Sandwiches With Jicama Sticks (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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.
6. Photograph by Christopher Testani
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