Here is a modern sub, in which the meat gives way to tofu. You really won't be disappointed!

1. 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).
2. Cut the tofu along the longest side to obtain 12 thin slices, 0.5 cm (¼ inch) thick.
3. In a large plate, using a fine grater, grate the parmesan.
4. Add the breadcrumbs, 15 ml (1 tbsp) of Provence herbs and 5 ml (1 tsp) of garlic powder, then mix.
5. Using a pastry brush, brush the tofu slices with mustard.
6. Coat the tofu slices with the breadcrumb mixture and place them on the baking sheet as you go.
7. Bake for 15 minutes or until golden brown.
8. 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).
9. Microwave sauce 1 minute 30 seconds or until heated through, stirring every 30 seconds.
10. Slice the buns in half lengthwise to open them without detaching them completely.
11. Cook under the broiler for 2 minutes or until the buns are golden brown.
12. 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