Chipotle Tofu Hoagies (Vegan)

This sandwich. I’m like a fat kid when thinking about this sandwich, heavy breathing and all, haha! I’m not the kind to toot my own horn or whatever (being the maker of this recipe and all) but in all seriousness… this sandwich is amazing. It is a bit of work with quite a few steps to prepare, totally worth it though.

*If you prep the tofu and aioli the night before it makes it a lot faster and easier when ready to assemble and eat the sandwiches. Tofu in marinade, and Chipotle Aioli both last  in the fridge for about 3 days*

These Chipotle Tofu Hoagies are spicy, with a slight sweetness from caramelized onions, a nice crunch from the bell peppers and spinach, flavorful, and so satisfying.

I hope you enjoy this recipe as much as me and my husband do!


If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.


16 Strips Chipotle Marinated Tofu (recipe down below)

Easy Vegan Chipotle Aïoli

1 White onion

1 Tbsp Olive oil

2 Tsp Pure cane sugar

1/2 Green bell pepper, thinly sliced

Grape tomatoes, sliced


4 Small bread loaves (I used 6 inch french loaves, ensure vegan friendly)


Chipotle Marinated Tofu

1 14oz Block Firm Tofu *organic non-gmo *

3-4 Chipotle peppers, canned in adobo

1 Tsp Paprika

1/4 Tsp Salt

1/2 Tsp Onion Powder

2 Tsp Minced Garlic

1/2 Cup Vegetable Broth

1/4 Cup Water


Drain all liquid from tofu, remove from package, place on a clean towel or paper towel and press firmly  down on tofu to remove as much liquid as possible *being careful not to make it split apart*, slice into 16 equal sized strips, and place in a medium sized bowl or a large zip tight bag.

In a food processor or blender, blend chipotle peppers, paprika, salt, onion powder, garlic, and vegetable broth until as smooth as possible, scraping sides as needed. Stir in water to thin, pour over tofu, make sure all pieces of tofu are covered with marinade. Let marinade in refrigerator at least 1 hour or overnight.

Prepare Chipotle aïoli, keep in fridge until ready to use.

In a skillet, over medium high heat, sauté onion in olive oil, once soft and translucent add sugar. Once onions are caramelized remove from pan. Lower heat to medium. Spray pan with olive oil, remove tofu slices from marinade and add them to the hot pan, cook tofu for about one minute on each side. Remove from heat.

Split bread loaves lengthwise. Generously spread on chipotle aïoli sauce, spread on caramelized onions, add sliced grape tomatoes, 4 strips chipotle tofu to each hoagie, then sliced bell peppers, handful of spinach, top with the other half of bread loaf.

Serves/makes: 4 Hoagies









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