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Green Power Tofu Subs

32 min

Main
These hearty, vegetable-filled subs are delicious and bursting with flavour! They feature tangy quick-pickled cucumbers, a zesty pea and edamame spread, and savoury shredded tofu, making them protein-packed sandwiches!

Servings

Total

32 min

Prep

25 min

Cook

7 min

Contains

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Swap out

Gluten symbol

gluten

Free from

Treenut symbol

tree nut

Ingredients

Pickled Cucumber

  • ½
    cucumber, thinly sliced
  • ¼ cup (60 mL)
    rice vinegar
  • 2 Tbsp (30 mL)
    sweet chili sauce

Edamame pea spread

  • ½ cup (72 g)
    fresh green peas
  • ½ cup (78 g)
    cooked shelled edamame
  • 2 Tbsp (30 mL)
    peanut butter
  • 1
    garlic clove
  • 1
    lime, juiced
  • ⅛ tsp
    salt

Spicy mayo

Shredded tofu

  • 18 oz (500 g)
    firm tofu, pressed
  • 1 Tbsp (15 mL)
    vegetable oil
  • ¼ cup (60 mL)
    sodium-reduced soy sauce
  • 1 Tbsp (14 g)
    brown sugar
  • ½ Tbsp (4 g)
    toasted sesame seeds

Assembly

  • 4
    small baguettes, toasted
  • ½ cup (8 g)
    fresh cilantro

Optional toppings

  • sliced green onion
  • chopped roasted peanuts

Directions

  1. Add the cucumber slices to a bowl and cover with the vinegar and chili sauce. Mix and set aside.
  2. Add all the ingredients for the edamame pea spread to a small food processor.
  3. Blend until combined. Set it aside.
  4. In a small bowl, mix together the mayo and sriracha. Set aside.
  5. Use a box grater to grate the tofu into shreds.
  6. Add the oil and shredded tofu to a sauté pan and cook for 4 - 5 minutes, until lightly golden.
  7. Then, add the remaining ingredients for the shredded tofu and cook for an additional 2 minutes.
  8. Slice the bread open and lather the edamame pea spread on one half and the sriracha mayo on the other half of the sub.
  9. Then add the shredded tofu, pickled cucumbers, cilantro, green onion, and peanuts. Enjoy!

Storage

  • The assembled subs are best when enjoyed on the same day.
  • The different components can be stored in airtight containers in the fridge for up to 2 days.
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Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 74%

• small baguette

Proteins 17%

• fresh green peas

• cooked shelled edamame

• peanut butter

• firm tofu

• toasted sesame seeds

Fruits & Veggies 9%

• cucumber

• garlic clove

• lime

• fresh cilantro

Calcium

• firm tofu

Fat

• peanut butter

• vegan mayonnaise

• vegetable oil

• toasted sesame seeds

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Natalie Sevening - Jan. 30, 2025, midnight

It tastes gorgeous 😍

Reply
Anne - Jan. 27, 2025, 2 p.m.

This was so good. Probably my new lunch obsession for the coming weeks. Also a good one to show your non-vegan friends how easy it is to prepare a tasty, healthy, plant-based meal 💚

Reply
Hippo Slippers - Jan. 25, 2025, 1:54 a.m.

This is great! I love the cucumbers, extra veggies in the spread, and the overall flavor combination.

Reply
Chrissi - Jan. 24, 2025, 9:01 p.m.

I loved it and will be making it again. Everything goes together so well. I would have never thought of this combination myself. Also, each component is great as it is and I will probanly use them in other combinations and meals.

PUL small logo PUL Team - Jan. 26, 2025, 5:12 p.m.

Thank you so much, Chrissi! We're thrilled you enjoyed it and love the idea of using the components in other meals 🤗

Reply
Nicole Edwards - Jan. 24, 2025, 1:26 p.m.

This was so good! I didn’t have cucumbers or cilantro and it was still delicious, can’t wait to make again.

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Stacia - Jan. 22, 2025, 10:10 p.m.

This was utterly amazing. So many layered flavors! I was out of sesame seeds so I put a small dash of sesame oil in the marinade and it worked quite well! Will definitely be making this again and can’t wait for the leftovers!

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Petry - Jan. 22, 2025, 2:09 p.m.

This was awesome. Like a bahn mi. The tofu texture was so good - toasted and crunchy but still chewy.
I added olive oil (and more salt) to the spread to make it a bit smoother.
I also made the spread (with olive oil) to use as a dip on a crudites platter and it was fantastic.

PUL small logo PUL Team - Jan. 22, 2025, 5:19 p.m.

Hey Petry! The olive oil twist sounds delicious - love the idea of doubling it as a dip! 😊

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Tom - Jan. 22, 2025, 12:32 a.m.

This was incredible and kept me full for a long time. Will be making it again!

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Maureen - Jan. 22, 2025, 12:31 a.m.

This was tasty. I will not shred the tofu next time but slice and marinate it for a while. Shredding was messy and if you don’t have a baguette it falls out.

Reply
Gabriel B. - Jan. 20, 2025, 7:33 p.m.

A really flavourful sub, reminiscent of a reinterpreted Bahn Mi. I did not have a baguette so I used some rye bread and divided a sub into two smaller sandwiches, I suggest shaking the cucumbers with the sauce before letting them rest. Highly suggest it!

PUL small logo PUL Team - Jan. 21, 2025, 2:06 p.m.

Thanks a bunch for sharing your experience with the tofu sub, Gabriel 🤗

Reply
Nasim - Jan. 20, 2025, 2:17 a.m.

Tasteful options! Can't thank enough, craving for more healthy offerings.

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