0.0 – 0 reviews • Tofu Recipes
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 small onion, halved and thinly sliced
- 2 bell peppers (1 red, 1 green), thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fennel seeds, crushed
- 10 ounces extra-firm tofu, sliced into 8 pieces and patted dry
- 4 whole-wheat sub rolls, split
- 1/3 cup marinara sauce, warmed
- 2 tablespoons balsamic vinegar
- Freshly ground pepper
- 6 cups baby arugula
- 1 ounce parmesan cheese, shaved with a vegetable peeler
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the onion and peppers with 1 tablespoon olive oil on a baking sheet. Season with salt and 1/4 teaspoon red pepper flakes. Bake on the lower oven rack, turning once, until slightly golden, 15 minutes.
- Meanwhile, line another baking sheet with parchment paper. Combine 1 tablespoon olive oil, the fennel seeds, remaining 1/4 teaspoon red pepper flakes and a pinch of salt in a small bowl. Brush the tofu pieces on both sides with the oil mixture and transfer to the prepared baking sheet. Bake on the upper oven rack until golden, 15 minutes.
- Brush the roll bottoms with the marinara sauce. Top each with 2 slices tofu, some onion and peppers and the roll tops.
- Whisk the remaining 1 tablespoon olive oil and the balsamic vinegar in a medium bowl; season with salt and pepper. Add the arugula and toss; top with the parmesan. Serve with the subs.
Nutrition Facts
| Calories |
490 calorie |
| Total Fat |
22 grams |
| Saturated Fat |
4 grams |
| Cholesterol |
0 milligrams |
| Sodium |
640 milligrams |
| Carbohydrates |
60 grams |
| Dietary Fiber |
11 grams |
| Protein |
19 grams |