High Protein Vegan Philly Cheesesteak
Nutrition
Calories: 598kcal | Carbohydrates: 68.1g | Protein: 40.5g | Fat: 9.4g | Fiber: 5.5g
This recipes has all the complex flavors you would get from a normal Philly Cheesesteak except it's vegan, high protein and healthy! You can meal prep all of these components ahead of time so you can have a fresh sandwich everyday of the week; this one is quick and easy to make.
Servings
Ingredients
- High Protein Cheese Sauce
- High Protein Vegan Mayo
- 8 oz Super Firm Tofu
- 2 tbsp Soy Sauce reduced sodium
- 2 tbsp Maple Syrup
- 2 cup Baby Bella Mushrooms sliced
- 1/2 Onion diced
- 2 Hoagie buns (make sure they're vegan)
Instructions
- With a wide vegetable peeler, shave the tofu block in very fine slices.
- In a container, mix the maple syrup and soy sauce. Add in your finely shaved tofu and toss it by hand delicately to cover all of them in the marinade. Allow to sit in the fridge for at least an hour.
- Make the High Protein Cheese Sauce per the recipe link above.
- Make the High Protein Vegan Mayo per the recipe link above. You could also use store bought vegan mayo but your macros and calories will vary.
- In a medium heat skillet, dump out the tofu slices and remaining marinade and cook, stirring regularly, for about 20 minutes.
- In a separate medium heat skillet, cook the mushrooms and onions for 10 - 15 minutes, stirring often to avoid burning.
- Slice the hoagie buns in half and broil in the oven (cut-side facing up) until lightly browned and crispy.
- Spread mayo on one half the bun. Then add the cooked tofu on top, followed by the cooked mushrooms and onions, and the cheese sauce.
Equipment
This section may contain affiliate links
Vegetable Peeler (wide)
Notes
Track this on My Fitness Pal searching:
PDV High Protein Vegan Philly Cheesesteak
You can definitely sub out the high protein mayo for a store-bought mayo for convenience; however, it will change the calories and macros.
Did you make this recipe?Mention @proteindeficient.vegan
