1). 280g extra firm tofu, drained 2). 100ml boiling water 3). 1 vegan stock cube (Oxo vegan beef flavour recommended) 4). 2 tbsp dark soy sauce 5). 1 tbsp dark brown sugar 6). 2 tsp marmite (yeast extract) 7). 1 tbsp nutritional yeast 8). 1 garlic clove, finely minced 9). 1 tsp mustard powder or English mustard 10). 2 tbsp vegetable oil 11). 1 tbsp vegan Worcestershire sauce (e.g., Henderson's Relish) 12). 1 tsp ground black pepper 13). 1 tsp flaky sea salt
For the Veggies -
1). 1 tbsp vegetable oil 2). 1 large onion, peeled and roughly chopped 3). 2 garlic cloves, finely minced 4). 200g chestnut mushrooms, roughly chopped 5). 1 green bell pepper, de-seeded and chopped 6). ½ tsp sugar 7). Pinch of flaky sea salt 8). ½ tsp ground black pepper
For the Vegan Cheese Sauce -
1). 120ml soy milk (or other unsweetened, unflavoured plant milk) 2). 1 tbsp tapioca starch 3). 1 tbsp white miso paste 4). 2 tbsp nutritional yeast 5). 1 tbsp white wine vinegar 6). Pinch of ground turmeric 7). Pinch of paprika 8). ½ tsp garlic powder 9). ½ tsp onion salt 10). 1 tbsp vegan butter, cubed 11). 2 tbsp water 12). 50g vegan cheese (optional – use a melty, strong-flavoured variety)
For the Sandwiches -
1). 2 hoagie rolls or small soft baguettes 2). 2 tbsp vegan butter (room temperature)
INSTRUCTIONS:
1. Prepare the Tofu Steak -
1). Preheat oven to a high setting 220c fan . 2). Wrap tofu in kitchen roll and press gently to remove excess moisture. 3). Slice tofu thinly (approx. 3mm) using a mandolin or sharp knife. Place in a single layer on a roasting tray. 4). Mix boiling water, stock cube, soy sauce, brown sugar, marmite, nutritional yeast, garlic, mustard, oil, Worcestershire sauce, black pepper, and sea salt in a jug. 5). Pour marinade over the tofu slices and toss gently to coat. 6). Roast for 25 minutes, turning halfway, until tofu is crisp and caramelised in places. Set aside.
2. Sauté the Veggies -
1). Heat vegetable oil in a large frying pan over medium heat. 2). Add onion and sauté for 2 minutes until softened. 3). Add garlic and cook for 1 more minute.
4). Add mushrooms and green pepper. Fry for 5 minutes, stirring often. 5). Add sugar, cook for 2–3 more minutes, then season with salt and pepper. 6). Stir in tofu steak, reduce heat to low, and cover to keep warm.
3. Make the Vegan Cheese Sauce -
1). Blend soy milk, tapioca starch, miso, nutritional yeast, vinegar, turmeric, paprika, garlic powder, and onion salt until smooth. 2). Transfer to a saucepan and bring to a low simmer while whisking. 3). Add vegan butter (and cheese if using), and water. Whisk until melted and smooth. 4). Reduce heat to very low until ready to serve.
4. Toast and Assemble the Sandwiches -
1). Heat a large frying pan over medium heat. 2). Slice hoagie rolls lengthwise and spread each side with vegan butter. 3). Toast buttered sides in the pan until golden. 4). Add a splash of water to the pan, cover briefly to steam the rolls, then remove. 5). Fill each roll with tofu-veggie mix and top generously with vegan cheese sauce.
