Burgers and Sandwiches · Recipes · Vegan/Vegetarian

Tofu Parmesan Subs {Vegetarian}

tofu parmesan sandwich sub italian

Okay, it’s not the prettiest sandwich you’ll ever see, but as I like to say…

If it’s messy, it has to be delicious!

This sandwich is oozing with basil tomato sauce and melty mozzarella.  You may need some napkins for this one, if you can put it down.

I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich.  Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese.  A personal choice I suppose.

*shrug*

At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich!  Not a word was spoken while Mister and I ate ours.  Heck, it took every bone in our body to not make seconds for ourselves.   A new favorite tofu recipe in our household.

Tofu Parmesan Subs {Vegetarian}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4 servings

Ingredients

  • Crispy, Oven-Fried Tofu
  • 1 14-ounce can crushed tomatoes
  • 1 clove garlic, minced
  • 8 fresh basil leaves, torn
  • 1 cup water
  • olive oil
  • 1/2 pound (about 8 cups) baby spinach
  • salt and freshly ground pepper, to taste
  • 4 whole grain hoagie rolls
  • 8 slices of mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Directions

  1. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
  2. Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
  3. Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
http://foodiemcbooty.com/tofu-parmesan-subs/

Recipe adapted from the Food Network magazine.

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