Here is a modern sub, in which the meat gives way to tofu. You really won't be disappointed!
- Preheat the oven to 230°C (450°F). Put the grill at the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
- Cut the tofu along the longest side to obtain 12 thin slices, 0.5 cm (¼ inch) thick.
- In a large plate, using a fine grater, grate the parmesan.
- Add the breadcrumbs, 15 ml (1 tbsp) of Provence herbs and 5 ml (1 tsp) of garlic powder, then mix.
- Using a pastry brush, brush the tofu slices with mustard.
- Coat the tofu slices with the breadcrumb mixture and place them on the baking sheet as you go.
- Bake for 15 minutes or until golden brown.
- Meanwhile, in a 1 L (4 cup) microwave-safe measuring cup, combine the crushed tomatoes, the remaining Provence herbs (7.5 ml / ½ tbsp), the rest of the garlic powder (5 ml / 1 tsp) and the maple syrup. Take 325 ml (1 ⅓ cup) of the preparation and reserve for future use (see Chef's secret).
- Microwave sauce 1 minute 30 seconds or until heated through, stirring every 30 seconds.
- Slice the buns in half lengthwise to open them without detaching them completely.
- Cook under the broiler for 2 minutes or until the buns are golden brown.
- Spread the sauce inside the buns. Top each bun with 2 slices of tofu, a slice of cheese and basil. Close and serve.
This recipe is best prepared at the last minute.
Chef secret:
For this recipe, you will only need part of the tomato sauce. Save the rest to add to pasta or use as pizza sauce. It will keep for 5 days in the refrigerator or 6 months in the freezer.
This recipe is courtesy of Geneviève O'Gleman.
Photo credit: Sylvie Li