Tofu Cuban Sandwich

Marinated tofu sautéed with onions and garlic and pressed on a gluten-free Sub Roll with yellow mustard, swiss cheese and chopped dill pickle.


  • 7 oz. Pkg Organic Extra-Firm Tofu, sliced lengthwise into 8 pieces
  • ½ Onion, sliced ¼-inch thick
  • 1 Clove Garlic, roughly chopped
  • ½ Tbsp. Extra-virgin Olive Oil
  • 2 Canyon Bakehouse Sub Rolls, split
  • ¼ C. Yellow Mustard
  • 4 Slices Swiss Cheese
  • ¼ C. Chopped Dill Pickle
  • ¼ C. Chopped Roasted Red Peppers


  1. Marinate the tofu with the onion, garlic, and olive oil for 5-10 minutes.
  2. Cook the marinated tofu, onions and garlic in a nonstick skillet over medium heat. Once the onions are softened, reduce the heat. Tossing, cook until the tofu is golden on both sides.
  3. Assemble the sandwich with pickles, cheese, mustard and peppers.
  4. Grill the sandwich on a press until the cheese is melted and the outside is golden.

Difficulty: Easy

Prep: 5 min

Cook: 10 min

Servings: 2