Remove the tofu from its package and drain excess water. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or a few cans on top. Press for 15–20 minutes to remove moisture. After pressing, slice the tofu crosswise into 6–8mm (1/4–1/3 inch) slabs, then cut each slab into long strips roughly the width of your sub roll.

Make the marinade

In a shallow bowl or dish, whisk together soy sauce, olive oil, rice vinegar, maple syrup, smoked paprika, garlic powder, onion powder, and black pepper until combined.

Add the sliced tofu to the marinade, pressing slices gently so the marinade coats each piece. Marinate at room temperature for at least 15 minutes or refrigerate for up to 2 hours for more flavor. Turn the pieces once halfway through if marinating longer.

Cook & Finish

Pan-sear tofu

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Remove tofu from the marinade (reserve any un-used marinade) and arrange strips in a single layer in the pan without overcrowding. Cook 3–4 minutes per side, until deep golden brown and crisp edges develop. If using reserved marinade, brush a little on the tofu during the last minute of cooking and allow it to caramelize slightly.

Toast rolls and melt cheese

While tofu finishes, split the sub rolls lengthwise. Brush cut sides lightly with 1 teaspoon olive oil and place cut-side down in a separate skillet over medium heat or on a baking sheet under a broiler for 1–2 minutes until lightly toasted. If using cheese, lay a slice of provolone (or vegan cheese) over the warm tofu in the pan for about 30 seconds to melt, or add to the roll and briefly return to heat to soften.

Prepare spread

In a small bowl combine mayonnaise and Dijon mustard with a pinch (about 1/8 tsp) of salt. Taste and adjust—add a little more mustard for tang or mayo for creaminess.

Assemble the subs: Spread the mayo-mustard mixture on both cut sides of each toasted roll. Layer shredded romaine on the bottom, then arrange the warm tofu strips (with melted cheese if using) across the roll. Top with sliced tomato, thinly sliced red onion, and pickled banana peppers. Season the tomatoes lightly with the remaining salt (about 1/8 tsp). Close the sandwich and press gently. Cut in half if desired.

Serve

Serve immediately while the tofu is warm and the bread is crisp. Provide extra hot sauce or more pickles at the table if desired.