I kind of went nuts making vegan subs for a couple nights in a row, so get ready for the recipes!
- sliced avocado
- sliced red onions
- extra firm tofu sliced in to square slabs, about 1/2 inch thick
- 2 TBsp garlic
- 1 chipotle pepper in adobo sauce, minced
- 3 TBsp red wine vinegar
- 3/4 cup water
- 1 TBsp soy sauce
- 1 TBsp molasses
- 1/2 tsp cumin
- 1 tsp oregano
- pinch of salt and pepper
- 1 cup nayonaise
- 3 TBsp dijon mustard
- 1 TBsp nutritional yeast
So whisk together the garlic, pepper, red wine vinegar, water, soy sauce,molasses, cumin, oregano, and sat and pepper. Place the tofu in a tupperware container and pour the sauce over this. Place in fridge for at least one hour.
Then remove and bake the tofu on a cookie sheet with all the marinade on top at 425 for 25 minutes, turning over halfway through.
Remove, brush some olive oil on the tofu, and broil on high for 2 minutes.
Mix together the nayonaise, mustard, and yeast together. Spread on either side of the sub. Then top with tofu, spinach, red onions, and avocado.