Tofu Cuban Sandwiches With Jicama Sticks

• 1 14 -ounce package extra-firm tofu
• 1 small onion, sliced 1/4 inch thick
• 3 cloves garlic, roughly chopped
• 1 1/2 tablespoons extra-virgin olive oil
• Juice of 2 oranges
• 1 medium jicama (about 3/4 pound)
• 1/4 teaspoon chili powder
• 4 small whole-wheat hoagie rolls, split
• 1/4 cup yellow mustard
• 1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces)
• 2/3 cup chopped roasted red peppers, drained and rinsed
• 1/2 kosher dill pickle, chopped (about 1/4 cup)

1. Lay the tofu on a cutting board and cut horizontally into 8 equal slices.
2. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
3. Meanwhile, peel the jicama using a sharp knife and cut into sticks.
4. Toss in a bowl with the remaining orange juice and the chili powder.
5. Heat a large nonstick skillet over medium-high heat.
6. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side.
7. Transfer to a plate.
8. Add the marinade to the pan and cook, stirring, 4 minutes.
9. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese.
10. Sandwich with the peppers, pickle, onion mixture and tofu.
11. Heat a large cast-iron skillet over medium heat.
12. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side.
13. Serve with the jicama sticks.
14. Photograph by Christopher Testani

onion, garlic, extravirgin olive oil, oranges, jicama, chili powder, rolls, yellow mustard, swiss cheese, red peppers, kosher dill pickle

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-cuban-sandwiches-with-jicama-sticks-recipe.html (may not work)