(Serves 2)


For the tofu meatballs:

  • 280g extra firm tofu
  • 2 tbsp dark soy sauce
  • 2 tbsp nutritional yeast
  • 1 large egg
  • 100g panko breadcrumbs

For the sauce:

  • ½ brown onion
  • 2 tbsp olive oil
  • 1 cloves garlic
  • 1 tbsp tomato puree
  • 200g tinned chopped tomatoes
  • ½ tbsp vinegar
  • ½ tbsp sugar

To finish:

  • 2 sub rolls
  • 2 slices low moisture mozzarella



1. Preheat the oven to 180°C (360°F).


2. Chuck the tofu, dark soy sauce and nutritional yeast into a food processor.


3. Crack in an egg, sprinkle in the  breadcrumbs and pulse a few times, until you have a semi-coarse paste that holds together when squeezed.


4. Form the mix into golf ball-sized balls with damp hands.


5. Bake in the oven for 10-15 minutes, until golden.


6. Meanwhile, finely chop the onion and garlic. Fry in the olive oil in a medium saucepan over a medium heat for 5-6 minutes, until softened slightly.


7. Dollop in the tomato paste. Fry for a further 1-2 minutes.


8. Tip in the tomatoes, vinegar and sugar, lower the heat and simmer for 10-12 minutes, until reduced by half. 


9. Slice the sub rolls in half, open them out like books and toast cut-side up under a hot grill/broiler for 4-5 minutes, until golden.


10. Chuck the meatballs into the tomato sauce and stir to coat them fully.


11. Spoon the meatballs onto the toasted rolls along with a little more sauce.


12. Lay slices of mozzarella on top and grill for 2-3 minutes, until melted. 


13. Allow to cool slightly, then tuck in and get ready for a mega cheese pull!


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