Sub Week; Recipe 1

I kind of went nuts making vegan subs for a couple nights in a row, so get ready for the recipes!


  • sliced avocado
  • spinach
  • sliced red onionsIMG_7451
  • 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,IMG_7452 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.


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