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Pepper and 'Egg' Subs

Growing up, peppers and egg sandwiches were our absolute favorites. In my vegan version, you have all the flavor and none of the saturated fat of eggs.

Extra virgin olive oil
2 cloves fresh garlic, minced
1 yellow onion, thin half moon slices
Sea salt
3 roasted red peppers, diced
1 block extra firm tofu, coarsely crumbled
Vegan mayo
4 whole grain hoagie rolls, split lengthwise

Place a small amount of oil in deep skillet over medium heat. Saute garlic and onions with a pinch of salt until they wilt, about 3 minutes. Stir in peppers, a pinch of salt and saute for 4 minutes more, until veggies are quite soft. Stir in tofu and a generous pinch of turmeric (for yellow color). Saute until tofu is warmed through, a bright yellow color is evident and the peppers and onions are well-incorporated into the mix, about 4 minutes. Spread a thin layer of vegan mayo on both cut sides of each roll. Spoon tofu mixture generously into each roll and serve.

Makes 4 subs. 


Ergo Chef
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