Tofu Cuban Sandwiches With Jicama Sticks
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
46
Spice
66
Sweetness
65
Sourness
50
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
1 small
Onion (sliced 1/4 inch thick)3 cloves
Garlic (roughly chopped)1.5 tbsps
Extra-Virgin Olive Oil1 medium
Jicama (about 3/4 pound)1 tsp
Chili Powder1 cup
Yellow MustardDirections:
1
Lay the tofu on a cutting board and cut horizontally into 8 equal slices
2
Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes
3
Meanwhile, peel the jicama using a sharp knife and cut into sticks
4
Toss in a bowl with the remaining orange juice and the chili powder
5
Heat a large nonstick skillet over medium-high heat
6
Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side
7
Transfer to a plate
8
Add the marinade to the pan and cook, stirring, 4 minutes
9
Spread the cut sides of the rolls with the mustard and sprinkle with the cheese
10
Sandwich with the peppers, pickle, onion mixture and tofu
11
Heat a large cast-iron skillet over medium heat
12
Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side
13
Serve with the jicama sticks