Tofu Cuban Sandwiches With Jicama Sticks Recipe

Name: Tofu Cuban Sandwiches With Jicama Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.
2
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.
3
Meanwhile, peel the jicama using a sharp knife and cut into sticks.
4
Toss in a bowl with the remaining orange juice and the chili powder.
5
Heat a large nonstick skillet over medium-high heat.
6
Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side.
7
Transfer to a plate.
8
Add the marinade to the pan and cook, stirring, 4 minutes.
9
Spread the cut sides of the rolls with the mustard and sprinkle with the cheese.
10
Sandwich with the peppers, pickle, onion mixture and tofu.
11
Heat a large cast-iron skillet over medium heat.
12
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.
13
Serve with the jicama sticks.
14
Photograph by Christopher Testani

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tofu Cuban Sandwiches With Jicama Sticks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu Cuban Sandwiches With Jicama Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions