Meatless Monday – Teriyaki Tofu Sandwich
How is it that we’ve had a whole series of Meatless Monday recipes and we’ve yet to feature tofu?! Although tofu isn’t the catch-all protein replacement that some might think, it is a nice substitute in recipes that need an ingredient with a meaty texture and the ability to hold lots of flavor. This recipe was actually the brainchild of my partner Eric on a warm spring afternoon, but I’m excited to hear about all the ideas for adding your own special twist to it!
Teriyaki Tofu Sandwich
1 pound organic, non-GMO tofu (firm)
olive oil
1/2 cup (or more) of a good teriyaki marinade
Chopped tri-colored bell peppers
Diced onion
1 cup of your favorite mushrooms, chopped
Spring mix or any type of leafy greens
Shredded cheese (optional)
Hoagie rolls
Instructions
Slice the tofu in small portions that will be easy to stir-fry but also big enough to pick up and turn with tongs without breaking. Place in a hot pan with a little bit of olive oil (resist turning or moving them around the pan!)
After a few minutes, pour in your teriyaki sauce and lower the heat. While the sauce is soaking into the tofu, add all the chopped vegetables to another pan and saute with a couple tablespoons of oil.
If your tofu starts to look pretty well done, turn them carefully so that both sides are completely covered in teriyaki sauce, and lower the heat.
Prepare the hoagie buns by toasting if you like them that way. Line the buns with lettuce mix and cheese if you wish.
When both tofu and veggies are ready, load up your bun…and enjoy!
Makes 2 – 4 good sized sandwiches.