Tofu Cuban Sandwiches

Ingredients

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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. Cut the tofu horizontally into 8 equal slices on a chopping board. Turn to coat and place in a shallow dish with the onion, garlic, olive oil, and half of the orange juice. Marinate for 5 to 10 minutes.
2. Jicama should be peeled with a sharp knife and sliced into sticks while you wait. Combine in a bowl along with the chili powder and the rest of the orange juice.
3. A sizable nonstick skillet should be heated to medium-high. Tofu is added to the pan, turned to coat, and cooked for 3 minutes on each side or until golden. Place on a platter. Cook the marinade in the pan for 4 minutes while stirring.
4. Rolls' cut sides should be spread with mustard, then cheese should be added. Sandwich made from tofu, peppers, pickles, and onions.
5. A large cast-iron skillet should be heated to medium.
   Working in batches, add the sandwiches and flatten with a heavy skillet.Cook for 2 to 3 minutes per side, or until golden brown and the cheese has melted. Serve the jicama sticks alongside.

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