SMOKY PAPRIKA TOFU SUBS
Super firm sprouted tofu coated with a smoky paprika dry rub, then baked in extra virgin olive oil. Served on a broiled sub roll with a dry rub and horseradish dairy-free cream cheese spread, fresh spinach and tomato!
Preheat oven to 400 degrees
12 oz. pkg. super firm Tofu Plus (sprouted tofu – water-packed), rinsed, then wrapped in thick cloth towel topped with a brick or heavy pan to extract the liquid into the towel – about an hour
1/4 c. extra virgin olive oil
2 t. smoked paprika
2 t. garlic powder
2 t. turmeric
1 t. salt
lots of fresh cracked pepper
Combine dry rub ingredients in shallow bowl. Stir well to evenly distribute.
When tofu is dry, cut into 8 equal blocks.
Pour olive oil into 8 x 8 inch baking dish.
Coat all sides of each tofu block evenly with dry rub. Place on oil in baking dish.
Bake in preheated 400 degree oven, uncovered, for 15 minutes. Gently turn tofu over, then bake 15 minutes longer.
Remove from oven. Spoon oil over tofu, then transfer gently to plate.
Dry rub spread: makes 1/2 cup
1/2 cup dairy-free cream cheese (I used Tofutti brand)
1-2 t. dry rub mix
1 T. prepared horseradish
Combine spread ingredients till smooth in bowl.
The dry rub mix is salty, so start with 1 teaspoon, then work from there.
4 tough-skinned sub rolls (I used steak and sausage sub rolls) – lightly broil the insides for a little crisp
fresh spinach leaves
fresh cracked pepper
Brush one side of each sub roll with oil from baking dish. Top with 2 blocks tofu (or slice tofu horizontally in half, and top with 4).
Spread 1/4 of the spread onto other half of roll.
Top generously with spinach, then top with tomato.
Sprinkle with fresh cracked pepper. Close, cut and serve.
Notes: This is one of my favorite ways to make tofu. Be sure to use super firm tofu and dry it, to achieve a meaty texture.
DRY RUB SPREAD