This scrumptious sub sandwich recipe from The Six Vegan Sisters On a regular basis Cookbook is tremendous easy to make and can please even probably the most tofu-skeptical of eaters.
What you want:
1 (16-ounce) block extra-firm tofu, drained, sliced into 8 items 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 levels and spray a baking sheet with nonstick cooking spray.
- For the breading, in a small bowl, combine flour and milk. In a separate small bowl, add remaining breading substances and stir. Dip every slice of tofu into flour combination, then panko coating, solely coating every slice, then place on ready baking sheet.
- Spray tofu with nonstick spray. Bake 40 minutes, flipping midway by and spraying each side with cooking spray once more. Take away from oven, preserving oven on, and put aside.
- To assemble, coat insides of every baguette slice with ¼ cup marinara sauce, then evenly sprinkle ¼ cup mozzarella and 1 tablespoon parmesan on prime. Add two slices of baked tofu to every sandwich. Place, open-faced, on an ungreased baking sheet and bake till bread is crispy and cheese has melted, 5 to 7 minutes. Serve instantly.
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