Teriyaki Tofu Philly
Indulge in the perfect fusion of savory and sweet with this Teriyaki Tofu Philly, a plant-based twist on the classic Philly cheesesteak. Marinated slices of firm tofu soak up the rich, umami flavor of teriyaki sauce before being pan-seared to golden perfection. Nestled in a hoagie roll alongside caramelized bell peppers, onions, and mushrooms, and topped with melty vegan provolone cheese, this sandwich delivers bold flavors and hearty textures in every bite. Quick and easy to prepare in just 40 minutes, this vegan recipe is ideal for busy weeknights or casual gatherings. Elevate the experience with a drizzle of leftover teriyaki sauce, making each bite even more irresistible. Perfect for both vegetarians and tofu lovers, this Teriyaki Tofu Philly will quickly become a household favorite! Keywords: Teriyaki Tofu Philly, vegan cheesesteak, plant-based sandwich, quick vegan dinner, tofu recipes.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 0.5 cup Teriyaki sauce
- 2 Bell peppers (any color)
- 1 Yellow onion
- 1 cup Mushrooms (optional)
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 Vegan provolone cheese slices
- 4 Hoagie rolls
- 0.5 tsp Garlic powder
Instructions
Drain and press the tofu for 10-15 minutes to remove excess moisture.
Cut the tofu into thin slices (approximately 1/4 inch thick).
Place the tofu slices in a shallow dish and pour the teriyaki sauce over them. Allow them to marinate for at least 15 minutes, flipping halfway through.
While the tofu marinates, thinly slice the bell peppers and onion. If using mushrooms, clean and slice them as well.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté the bell peppers, onions, and mushrooms (if using) for 5-7 minutes, or until soft and slightly caramelized. Season with salt, pepper, and garlic powder. Transfer the vegetables to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Place the marinated tofu slices in a single layer in the pan. Cook for 3-4 minutes on each side, or until they are golden and slightly crispy. Reserve any leftover teriyaki marinade for optional drizzling.
Toast the hoagie rolls in the oven or on a skillet for 1-2 minutes until warm and slightly crispy.
Assemble the sandwiches: Layer sautéed vegetables and cooked tofu onto the bottom half of each hoagie roll. Top with a slice of vegan provolone cheese.
Place the assembled sandwiches under a broiler for 1-2 minutes, just until the cheese melts.
Close the hoagie rolls, slice in half if desired, and serve warm. Optionally, drizzle with the reserved teriyaki sauce before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 52.9 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1495 mg | 115% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
