Mojo Pressed Sandwich

cuban, sandwich, mojo, pressed, Latin

Dinner, Lunch, Snack

Latin, Cuban

Yield: 4

Author: Rooted Vibe Life, LLC

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Mojo Pressed Sandwich

Inspired by the flavors of Cuba, this pressed sandwich features citrus-marinated tofu layered with melted vegan provolone, tangy pickles, and a creamy house-made ají verde sauce on toasted Cuban-style bread. Crispy on the outside and warm and savory on the inside, it's a satisfying plant-based take on a beloved classic.

Prep time: 30 MinCook time: 20 MinInactive time: 4 HourTotal time: 4 H & 50 M

Ingredients

Mojo Tofu Marinade

• 2 blocks extra-firm tofu, pressed and sliced
• Fresh orange juice
• Fresh lime juice
• Garlic
• Ground cumin
• Dried oregano
• Olive oil
• Salt
• Black pepper
• (Additional ingredients used in the house marinade are intentionally omitted.)

Ají Verde Sauce

• Fresh cilantro
• Vegan mayonnaise
• Jalapeño
• Garlic
• Lime juice
• Salt
• (Additional ingredients used in the house sauce are intentionally omitted.)

Sandwich Assembly

• 4 Cuban-style sandwich rolls
• 4 slices vegan provolone
• Yellow mustard
• Dill pickle slices
• Vegan butter or plant-based spread

Instructions

Marinate the Tofu

1. Press the tofu for at least 30 minutes and slice into sandwich-sized pieces.
2. Whisk together the marinade ingredients until combined.
3. Coat the tofu thoroughly and marinate for at least 4 hours, preferably overnight.

Prepare the Green Sauce

1. Blend all green sauce ingredients until smooth and creamy.
2. Adjust seasoning to taste.
3. Refrigerate until ready to use.

Cook the Tofu

1. Heat a lightly oiled skillet or griddle over medium-high heat.
2. Cook the marinated tofu until browned on both sides and heated through.

Assemble the Sandwich

1. Lightly butter the outside of each roll.
2. Spread the green sauce generously on one side of the bread; spread mustard on the other.
3. Layer the tofu, vegan provolone, and dill pickle slices.
4. Close the sandwich.

Press the Sandwich

1. Cook in a sandwich press or on a griddle with a heavy pan placed on top.
2. Press until the bread is golden brown and crispy and the vegan cheese has softened.
3. Slice in half and serve immediately.

Notes

• Overnight marinating produces the most flavorful tofu.
• Cuban bread gives the sandwich its signature crisp exterior and soft interior, but any sturdy artisan roll can be substituted.
• Allow the tofu to drain briefly before cooking to encourage better browning.
• Serve with crispy yuca fries, plantain chips, or a fresh citrus salad. 

www.rootedvibelife.com/recipes/mojo-pressed-sandwich

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