Cuban Tofu and Jicama Sandwiches

Ingredients:

• 1 package (400 g) extra-firm tofu
• 1 small onion, sliced ​​6mm thick.
• 3 cloves garlic, coarsely chopped
• 1.5 tbsp. l. olive oil
• Juice of 2 oranges
• 1 medium jicama (about 350 g)
• 1/4 tsp chili powder (See the recipe for the chili pepper spice mix here)
• 4 small whole grain baguettes, slit lengthwise
• 1/4 cup yellow mustard
• 1 1/4 cups coarsely grated low-fat, low-salt Swiss cheese (150 g)
• 2/3 cup canned grilled red bell peppers, drained and rinsed
• 1/2 dill pickle, finely chopped (about 1/4 cup)

Preparation:

1. Place the tofu on a cutting board and cut into 8 equal slices. Combine the onion, garlic, olive oil, and half the orange juice in a bowl. Add the tofu and coat evenly with the marinade; let marinate for 5-10 minutes.
2. Meanwhile, peel the jicama and cut into strips. Toss with the remaining orange juice and chili powder.
3. Heat a large nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 minutes per side. Transfer the tofu to a serving platter. Add the marinade to the skillet and cook, stirring, for 4 minutes.
4. Spread mustard on the bread and sprinkle with cheese. Fill with roasted peppers, pickled cucumber, onion mixture, and tofu.
5. Heat a large cast-iron skillet over medium heat. Place one sandwich in the skillet and press it down with a heavy skillet. Cook until golden brown, 2 to 3 minutes per side, or until the cheese is melted. Toast the remaining sandwiches. Serve with jicama.