Fire up the grill for Tofu-Pepper Hoagies

(Fennel seeds add a licorice-like taste to these Grilled Tofu-Pepper Hoagies)

Cooking outdoors is one of the pleasures of summer, and while the season does not officially kick off until June 21, Memorial Day traditionally indicates it's close enough. And that means it's time for grilling.

There was a time when vegetarians were hard-pressed for choices at a typical barbecue, but times have changed. More people are turning to meatless choices for meals for better health, economics and environmental awareness, among other reasons.
Most recipes can be customized to accommodate a special diet. Grilling offers plenty of options for meatless meals, from fresh garden vegetables and bean burgers to marinated tofu and polenta.


This recipe for Grilled Tofu and Pepper Hoagies is simple to make and satisfying. Dried fennel seeds add a licorice flavor that replicates the sausage taste you would expect to find in that classic sub. Choose a colorful array of bell peppers to roast, not only for their rainbow appeal, but for their high vitamin content. You can kick up the heat by adding roasted chili peppers or jalapenos. Use extra firm tofu and allow it to marinate a bit before grilling.

Try this recipe for your next barbecue cookout and you might find some converts who appreciate good food, with or without the meat.

Grilled Tofu-Pepper Hoagies

Makes enough for six 6-inch hoagies

1. 6 club or ciabatta rolls
2. 1 pound extra firm tofu
3. 4-6 bell peppers, assorted colors
4. 1 large yellow onion, sliced
5. 1 large red onion, sliced
6. 4-5 cloves fresh garlic, minced
7. Olive oil
8. Sesame oil
9. Tamari
10. 1 tablespoon fennel seeds
11. Salt, pepper, to taste

(Marinated tofu slices are grilled then sliced into strips for the hoagies)

• Squeeze as much water as possible out of the tofu, either using a tofu press or setting it on a paper towel and weighing it down with a heavy plate.
• Slice the tofu into rectangles and place them in a shallow baking dish.
• Add 2 tablespoons of Tamari and 2 tablespoons sesame oil.
• Turn the slices over and mix them gently in the marinade.
• Let the tofu marinate as you prepare the peppers.

(Roasted peppers are delicious in sandwiches or can be marinated for salads)

• Wash the peppers and pat dry.
• Place them directly on a heated grill or on a baking sheet in a pre-heated 400-degree oven.
• Roast or grill until the peppers blister.
• Place them in a large bowl and cover with a lid to cool (this makes for easy peeling).

For the tofu:

• Place the marinated tofu slices on a heated grill on top of the outdoor grill (this will prevent the slices from slipping through the grate).
• Cook until well browned on each side, about 5-6 minutes per side. Do not try to flip the slices until they are well browned on the first side.
• Set the slices aside to cool, then slice them into strips.
  

• Heat a large skillet with 2 tablespoons of olive oil and add the garlic and sliced onions.
• Saute until the onions are lightly browned, about 10 minutes.
• (The onions and garlic can alternately be roasted right on the grill. Slice the top off a whole bulb of garlic and wrap it in aluminum foil, drizzle with a little olive oil and season with salt and pepper. Let roast for about 30 minutes until soft. Thickly slice the onions, brush them with a little olive oil and place directly on the grill. Brown on each side, about 3-4 minutes.)
• Slice the roasted peppers into strips and add to the skillet.
• Season with salt and pepper, to taste.
• Add the fennel seeds.
• Toss in the tofu slices and let the mixture cook together for several minutes.
• Slice the rolls and toast on the grill.
• Top them with a generous portion of the tofu-pepper mixture.