We love to visit popular pizza and sandwich chain Mellow Mushroom because they have delicious hoagies. Our favorite is their marinated tempeh or tofu hoagie with plenty of avocados, tomatoes, and sprouts. The marinated tempeh/tofu is so delicious that you hardly need any condiments to enjoy this sandwich; it's already bursting with flavor. Here's our family's attempt to create a homemade version using our favorite teriyaki sauce.
Prep time: 15 minutes
Cook time: 25
- Knives & Cutting Board
- Medium Bowl
- Parchment Paper
- Baking Sheet
- 1/4 cup low-sodium tamari
- 1/4 cup water
- 2 tablespoons pure maple syrup
- 1 teaspoon molasses
- 1 teaspoon red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Tofu and Vegetables:
- 1 (8-ounce) package tempeh, thinly sliced
- 4 whole wheat sub rolls, toasted
- 1 or 2 avocados, pitted, peeled, and thinly sliced
- 1 tomato, thinly sliced
- 2 cups sprouts
- Plant-based mayonnaise (optional)
- In a large mixing bowl, whisk together all the sauce ingredients. Blending it in a blender helps emulsify ingredients and creates a creamier texture.
- Cut the tofu into triangles. Put the tofu in the peanut sauce and set aside to marinate for 1 hour.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the marinated tofu in a single layer on the prepared baking sheet. Reserve the sauce for the vegetables. Bake for 15 minutes, turn the tofu over, and continue baking for an additional 15 to 20 minutes. The tofu should become dry and slightly golden around the edges.
- While the tofu is baking, in a large nonstick skillet over medium-high heat, saute the kale, carrots, bell pepper, onion, and celery in a small amount of water until crisp-tender, about 5 minutes. Add the reserved sauce to the skillet and stir to combine it with the vegetables. Cook over medium heat until the sauce thickens.
- Serve the kale mixture over the brown rice, with the grilled tofu on the side. Garnish with the cilantro and peanuts.