Tofu Cuban Sandwiches With Jicama Sticks

Ingredients

• 0.3 teaspoon chili powder 
• 14 ounce extra-firm tofu 
• 3 cloves garlic roughly chopped
• 0.8 pound jicama 
• 2  juice of orange 
• 1.5 tablespoons olive oil extra-virgin
• 1 small onion sliced
• 0.7 cup roasted peppers red drained and rinsed chopped
• 4 small hoagie rolls whole-wheat split
• 5 ounces swiss cheese shredded low-fat low-sodium
• 0.3 cup mustard yellow

Equipment

• bowl
• frying pan
• knife
• cutting board

Directions

1. Lay the tofu on a cutting board and cut horizontally into 8 equal slices. 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.
2. Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
3. Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side.
4. Transfer to a plate.
5. Add the marinade to the pan and cook, stirring, 4 minutes.
6. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
7. Heat a large cast-iron skillet over medium heat. 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.
8. Serve with the jicama sticks.