Noelle Kelly's Italian-Tofu Steak Sandwiches with Red Pepper MayoAugust is National Sandwich Month! In July, Taste 4 Travel featured a sandwich recipe giveaway contest, and Chef Jacquie is happy to announce the winner, Noelle Kelly (no relation)! Her winning entry was a tofu cheese steak recipe. Everyone at Taste 4 Travel agrees it is juicy, flavorful, and a twist on a classic.

This recipe makes 4 sandwiches.

Ingredients for the Tofu Steaks
• 1 – 14 ounce extra-firm tofu, water-packed
• 1 Tablespoon Italian Seasonings
• 1/2 teaspoon salt
• 3 Tablespoon Extra Virgin Olive Oil

Ingredients for the Red Pepper Mayo
• 3 strips Mezzetta Roasted Bell Peppers (3/4 cup)
• 1/3 cup Veganaise (or regular mayonnaise)
• 2 garlic cloves
• 1/4 teaspoon salt

Ingredients for the Pepper and Onion Fry
• 2 onions, sliced
• 1 red bell pepper, thinly sliced
• 1/2 teaspoon salt

Additional ingredients
• 8 slices of Nature’s Pride Healthy Multi-Grain bread
• 1 cup shredded Mozzarella cheese (or Daiya vegan mozzarella)
• 1 cup deli-sliced Golden Greek Peperoncini

Use a tofu press to press tofu for 45 minutes. If a tofu press is not available, wrap extra-firm tofu in paper towel and place on a plate. Place another plate on top and weigh down with several heavy cookbooks. This will release the excess liquids.

Meanwhile, mix the olive oil, seasonings and salt in a bowl and set aside.

Using a food processor, blender or immersion blender, place the red peppers, mayonnaise, garlic cloves, and salt in a bowl and blend well until completely smooth. Place in the fridge for chilling.

Slice the onions and red peppers thinly and set aside.

As soon as the tofu has finished pressing, remove from press or from paper, and pat dry with a dry piece of paper towel. Heat a griddle on the stove on medium heat.

Turn the oven on broil and place the rack on the next to top level.

On a cutting board, slice the tofu width wise. Take each half and slice in 3 slices each for a total of 6 slices. Using a kitchen brush, brush the olive oil and seasonings mixture to each side of the tofu steaks. Lay each steak on the griddle and cook for 20 minutes(10 minutes on each side) until slightly browned. Remove steaks from the griddle and add the red pepper and onion mixture and fry for 10 minutes until the veggies are slightly caramelized.

Slice each tofu steak in slices and place on the griddle along with the grilled veggies and continue cooking for 5-7 minutes. Add the 1/2 teaspoon of salt.

Line a baking sheet with parchment paper. Slightly toast the 8 slices of bread in a toaster. Place those slices on the baking sheet. Add 2-3 teaspoons of the Red Pepper Mayo on each slice. Divide the Tofu Steak Mixture on only 4 slices of bread.

Sprinkle 1/4 cup of shredded mozzarella on each slice and place the baking sheet on the rack. Broil until cheese is completely melted.

Remove the sandwiches from the oven. Add 1/4 cup of sliced peperoncini on top of each sandwich and cover with the other of the bread. Slice in half and enjoy.