(Serves 2)

Ingredients

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

Method

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!

Sign up to the newsletter to download this recipe and more delicious cooks!