Vegan Cubano Sandwich
Get ready to savor the vibrant flavors of a Vegan Cubano Sandwich, a plant-based twist on the classic Cuban favorite! This delectable recipe features marinated, smoky grilled tofu infused with soy sauce, liquid smoke, and maple syrup, delivering a bold and satisfying meat-free alternative. Sandwiched between crisp Cuban bread or ciabatta rolls, layers of creamy vegan mayonnaise, tangy Dijon mustard, melty vegan Swiss cheese, and zesty dill pickle slices offer irresistible contrasts in taste and texture. Optional pickled jalapeños add a spicy kick, while pressing the sandwich creates a crispy golden crust that seals in all the savory goodness. Perfect for lunch, dinner, or a crowd-pleasing snack, this quick 35-minute recipe is ideal for vegans craving a hearty yet approachable dish with authentic Cuban flair.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 1 tablespoon Maple syrup
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 4 Cuban bread or ciabatta rolls
- 4 tablespoons Vegan mayonnaise
- 4 tablespoons Dijon mustard
- 8 Vegan Swiss cheese slices
- 1 cup Dill pickles, sliced
- 0.5 cup Pickled jalapeños (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into slices about 1/4 inch thick.
In a small bowl, mix together the soy sauce, liquid smoke, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper.
Place the tofu slices in a shallow dish and pour the marinade over them. Let the tofu marinate for at least 30 minutes, flipping halfway through.
Preheat your grill or grill pan over medium heat.
Grill the marinated tofu slices for about 4-5 minutes on each side, or until they are nicely browned and heated through.
Slice the Cuban bread or ciabatta rolls in half and spread 1 tablespoon of vegan mayonnaise and 1 tablespoon of Dijon mustard on each side of the bread.
Layer 2 slices of grilled tofu, 2 slices of vegan Swiss cheese, dill pickles, and optional pickled jalapeños onto each sandwich. Top with the other half of the bread.
Press the sandwiches using a sandwich press or by placing a heavy skillet on top and heating them over medium heat until the bread is crispy and the cheese has melted, about 5-7 minutes per side.
Remove from heat, slice each sandwich in half, and serve warm.
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 10582 mg | 460% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1981 mg | 152% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1331 mg | 28% | |
*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.
