Ingredients

• 1 14-ounce package extra-firm tofu
• 1 small onion, sliced 1/4 inch thick
• 3 cloves garlic, roughly chopped
• 1 1/2 tablespoons extra-virgin olive oil
• Juice of 2 oranges
• 1 medium jicama (about 3/4 pound)
• 1/4 teaspoon chili powder
• 4 small whole-wheat hoagie rolls, split
• 1/4 cup yellow mustard
• 1 1/4 cups shredded low-fat low-sodium Swiss cheese (5 ounces)
• 2/3 cup chopped roasted red peppers, drained and rinsed
• 1/2 kosher dill pickle, chopped (about 1/4 cup)

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Instructions

1. Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
2. Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
3. Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
4. Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
5. Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.