TOFURKEY ROAST BEEF AND SLAW SUB
Foot long sub roll broiled inside till toasty, spread with a little margarine, then topped with roasted peppers, pan-fried Tofurkey roast beef slices and a tangy fat-free slaw! It works perfectly. Fresh, hot, crunchy! Low fat as subs go!
Makes 1 foot long sub
1/3 c. ketchup
1/3 c. prepared yellow mustard
1/3 c. drained dill pickle relish
2 t. liquid smoke
1/2 sm. yellow onion – cut in half from end to end, cut off ends, peel, then slice crosswise very thinly (use only 1/2 of the onion)
1 long stalk celery, sliced paper thin – transparent thin
1/2 c. fine dice green pepper
4 packed c. shredded green cabbage
1/2 t. celery seed
1 foot long steak & sausage sub roll, cut in half, leaving a small hinge – push open flat, then broil insides of sub till browned, then spread each half lightly with margarine
6 slices Tofurky Roast Beef Style sandwich slices lightly cooked in skillet with 2 t. extra virgin olive oil (watch that they don’t overcook; it only takes a few seconds)
roasted red and/or yellow pepper strips, heated till hot in skillet – as many as you want for a foot long sub
Combine in large bowl ketchup, mustard, relish and liquid smoke. Stir to thoroughly incorporate.
Prepare slaw ingredients. Place onion, celery, green pepper, cabbage and celery seed into bowl with sauce and toss to coat.
Lay out prepared sub roll – broiled and spread with margarine.
On one half place heated yellow and/or red roasted pepper strips evenly across roll.
Top roasted peppers with the 6 fried Tofurkey roast beef slices.
On the other half mound slaw generously.
Close sub, cut and serve.
Notes: It doesn’t take long to make this sub. Since we don’t use mayonnaise we save on calories. The little bit of oil and margarine is negligible. I’m happy when I eat it.
Remember, just a few seconds cooking the roast beef slices that are ultra-thin.