Tofu and Veggie Hoagies
1 lb extra firm tofu, drained and cubed into small pieces
1 cup onions minced
1 green pepper sliced super thin
1/2C broccoli chopped
1 small zucchini slice into thin medallions
1 very large or 3 plum tomatoes, medium sized chunks
1t minced garlic
1 small can sliced black olives
1/4 cup chopped mushrooms of your choice
1/4 cup eggplant, peeled and diced
Any other veggies that appeal to your taste or you have left over.
1t each, oregano, rosemary, salt and pepper
4T extra virgin olive oil
Heat olive oil, when pan is hot add tofu and garlic and brown. I add in this order, onion, eggplant, black olives WITH juice, seasonings, green pepper, mushroom, zucchini, tomatoes with ALL their juice and lastly the broccoli. I allow each one to cook about 1-2 mins before adding the next ingredient. The reason for the juice is to make like a sauce. If you like the taste of it you want ot add your nutritional yeast after the mushrooms. If you find it is cooking too fast add about 1/4C water and reduce heat. After adding broccoli cover and turn off heat.
Prepare hoagie rolls by cutting in half, fill each one with the tofu/veggie mix and sprinkle with oregano. We like to add the tofu cheese across the top, provolone is our personal favorite. Now, what makes them Hoagies and NOT subs is that they are heated! Yep, even if you don't use the non-dairy cheese, put on cookie sheet and into a 350 degree oven for about 10 mins or until edges are a golden brown. We serve ours with veggie chips.