Tofu, onion and pepper sub sandwich - Detailed recipes with photos.

Tofu, onion and pepper sub sandwich – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 490, total fat 22 g., saturated fat g., proteins 19 g., carbohydrates 60 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: AT ремя: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

280 gr chopped into 8 slices and squeezed tofu
4 cut sideways along whole grain buns for sandwiches
1 thinly chopped small onion
2 thinly sliced bell peppers (red and green)
3 tbsp. l olive oil
0.5 tsp red pepper flakes
1 tsp crushed fennel seeds
1/3 Art. warmed, warm marinara sauce
2 tbsp. l balsamic vinegar
Ground pepper
6 tbsp. young arugula
30 gr sliced parmesan cheese obtained using peelers

Recipes with similar ingredients: whole grain bun, buns for sandwiches, tofu, parmesan, sweet peppers, onions, balsamic vinegar, marinara sauce, red pepper flakes, fennel seeds, arugula

Recipe preparation:

Install the grills in the upper and lower thirds of the oven; Preheat to 220 ° C. On a baking sheet, mix peppers and onions with 1 tbsp. l olive oil. Season with salt and 1/4 tsp. cereal red pepper. Bake in the oven on the lower grill, once turning over, until light goldenness 15 min.
Cover another baking sheet with food parchment at this time. Вin a small bowl, mix 1 tbsp. l olive oil, fennel seeds, the remaining 1/4 tsp red pepper in cereal and a pinch of salt. Lubricate the tofu slices on both sides with the mixture and transfer on the prepared pan. Bake on the top grill cabinet until podzoloti, 15 min.
Lubricate the bottom of the buns with marinara sauce. Put it on top 2 pieces of tofu, a little onion, bell pepper and tops buns. In a medium bowl, whisk the remaining 1 tbsp. l olive oil and balsamic vinegar; season with salt and pepper. Add the arugula and mix; put the parmesan on top. Serve with subs.