Vegetarian Sub Recipe

Prepare roll and spread

Slice the sub roll lengthwise, leaving a hinge if desired. Brush the inside lightly with 1 tsp olive oil. In a small bowl, mix the mayonnaise and Dijon mustard until smooth; spread evenly on both cut sides of the roll.

Season and cook tofu

Pat pressed tofu dry and slice into 1/4-inch slabs. Toss with smoked paprika, 1 tsp salt and 1 tsp black pepper. Warm a nonstick skillet over medium heat and add a thin film of oil (about 1 tsp). Cook tofu slices 3–4 minutes per side until golden and lightly crisped. Remove from heat.

Melt cheese (optional)

If you prefer warmed cheese, place the two cheese slices over the hot tofu in the skillet for 30–60 seconds to soften and slightly melt, then remove together.

Prepare vegetables

Thinly slice the tomato, cucumber, and red onion. Core and thinly slice the green bell pepper. Place the sliced vegetables in a bowl with shredded romaine, drained roasted red peppers and optional pepperoncini rings.

Dress vegetables

Whisk together red wine vinegar, 1 tsp extra-virgin olive oil, Italian seasoning, 1/4 tsp salt and 1/4 tsp black pepper. Toss the sliced vegetables and lettuce with this dressing to lightly coat and season.

Layer dill pickle slices and scatter capers (if using) over the dressed vegetables. Add fresh basil leaves torn if large.

On the bottom half of the prepared roll, place the warmed tofu (with cheese if used) in a single layer. Pile the dressed vegetable mixture on top of the tofu. Add any remaining roasted red pepper juices or extra olive oil if desired. Close the sandwich and press gently.

Cut the sub in half if desired and serve immediately. If packing for later, wrap tightly in foil to preserve shape; keep dressings/separate wet vegetables refrigerated to avoid soggy bread.