Pepper and ‘Egg’ Subs
As a kid, my favorite sandwich was roasted peppers with scrambled eggs. My grandfather used to make them for the two of us on the weekend and it was a feast! My plant-based version has no eggs but it brings back memories of my grandfather just the same.
Makes 4 sandwiches
- Extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 yellow onion, thin half-moon slices
- Sea salt
- 2 roasted red peppers, diced
- 1 block extra firm tofu, coarsely crumbled
- Vegan mayo
- 4 whole grain hoagie rolls, split lengthwise
Step By Step Instructions:
Place a small amount of oil in deep skillet over medium heat. Sauté garlic and onions with a pinch of salt until they wilt, about 3 minutes. Stir in peppers, a pinch of salt and sauté for 4 minutes more, until veggies are quite soft. Stir in tofu and a generous pinch of turmeric (for yellow color). Sauté 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.