Tofu Cheesesteak
The iconic sandwich from Philly gets a vegan makeover! This Tofu Cheesesteak is super meaty and cheesy, and easy to whip up!
I love Vegan Cheesesteaks so much that I almost want to start a restaurant that serves ’em! I’ve been making this Tofu Cheesesteak for years (along with my Soy Curl Cheesesteak) and every time I do I make a double batch so I can eat cheesesteaks every day for lunch for a week!
ingredients for Tofu Cheesesteak
I highly recommend Super Firm Tofu as it has very little water and doesn’t need pressing, boiling or freezing. It really has the best texture so I would advise against anything softer. If you can only find Extra Firm then you can try pressing it for at least 30 minutes first, but your mileage may vary!
I can find it at most major grocery stores out here in Southern California. Kroger, Sprouts and Trader Joe’s all have their own store brand as well, and a 1 pound block is usually around $3-$5 (Trader Joe’s is the cheapest in my experience)
- Marinade – in order to infuse our tofu with some meaty flavors, we’ll be using stuff like Vegan Beef (or Veggie Bouillon) Soy Sauce, Tomato Paste, Nutritional Yeast, Vegan Worcestershire and some pantry staples (full recipe is below as always!)
- Onions – You can slice your onions into thin strips, but I like doing a dice. White or Yellow Onions work!
- Cheese – I used to make this with a Cheez Whiz style sauce, but these days I prefer just melting some Vegan American or Provolone on top instead. I like Follow Your Heart and Daiya these days.
- I have a quick and easy Cheese Sauce or a Potato Cheese Sauce or a Cashew Based Sauce if you want to make those!
- Bread – I recommend a nice Italian or Hoagie Roll. Amoroso’s will work. You want something soft but chewy. Don’t use a baguette!
- Toppings – You don’t need toppings, but I do like adding a slice of Cherry Peppers, Cherry Pepper Spread, or even Ketchup to my Cheesesteak!
How to make a tofu cheesesteak
Thinly slice the tofu, don’t worry if they are perfectly the same size. You can also use a mandolin to slice them. I like to tear them to create a rougher edge.
Tear them into smaller pieces like so.
Make the marinade by whisking or blending the ingredients.
In a large non-stick or well seasoned pan, over medium heat with a little oil, cook the diced onions until browned, about 8 – 10 minutes. Remove from the pan and reserve for later.
Add a little oil and then the tofu to the pan and cook over medium heat for about 8 – 10 minutes, or until tofu is starting to get a little golden brown. Don’t over cook as it will be too chewy.
Pour over the marinade and stir to combine and coat the tofu. Stir in the onions. Taste and adjust for seasoning, adding anything you like!
Arrange the tofu into a shape that matches your hoagie roll. Then top with 2 – 3 slices of vegan cheese per sandwich (I can make two sandwiches worth of tofu at a time in my 12″ skillet). Add a little water to the edges of the pan and cover to steam and melt the cheese.
Split open your hoagie roll and load it up with the cheesy tofu meat. Stuff it as much as you can! Then roll it up in some foil if you can (this will help compress the sandwich and steam the bread a little).
Cut in half, enjoy with whatever toppings you like!
Here’s a HANDY DANDY VIDEO TOO!
Storage
Store leftovers in fridge and use within 3 – 4 days. Reheat on the stove top or microwave. It’s great for meal prepping to whip up a quick sandwich!
More Vegan Recipes You’ll dig!
- Soy Curl Cheesesteak
- Buffalo Cheesesteak
- California Cheesesteak
- French Dip
- Italian Beef
- Halal Guys
- Meatball Sub
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Tofu Cheesesteak
Ingredients
- 16 oz. Super Firm Tofu
- 1 Medium Onion (Diced)
- 2 – 3 Hoagie or Italian Sandwich Rolls (such as Amoroso)
- 4 – 6 Slices Vegan American or Provolone Cheese (Check Notes for Cheez Whiz options)
Marinade
- 2 Tbsp Vegan Mayo or Oil (Vegetable, Canola, Avocado)
- 1 tsp Vegan Beef Bouillon (or Veggie Bouillon)
- 1 Tbsp Tomato Paste
- 1 Tbsp Soy Sauce
- 1 Tbsp Vegan Worcestershire
- 1 – 2 Tbsp Kitchen Bouquet (or Gravy Master)
- 2 Tbsp Water
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp MSG (or use salt to taste)
Topping ideas
- Sliced Cherry Peppers
- Cherry Pepper Spread
- Ketchup
Instructions
STOVETOP METHOD (My Preferred Method!)
- I highly recommend using Super Firm Tofu which is vacuum packed and doesn’t need pressing. If you can only find Extra Firm you can try pressing for at least 30 minutes, but your results may vary!
- Pat the tofu dry, then cut it into thin strips using a sharp knife, mandolin, or veggie peeler.
- Break the tofu slices into smaller bite sized pieces. I recommend using your hands to tear them rather than cutting them with a knife to get rougher edges which will cook up better.
- Make the marinade by whisking or blending the ingredients. If using oil instead of Vegan Mayo, blending is better so you can fully emulsify the oil.
- In a large non-stick or well seasoned pan, over medium heat with a little oil, cook the diced onions until browned, about 8 – 10 minutes. Remove from the pan and reserve for later.
- Add a little oil and then the tofu to the pan and cook over medium heat for about 8 – 10 minutes, or until tofu is starting to get a little golden brown. Don’t over cook as it will be too chewy.
- Pour over the marinade and stir to combine and coat the tofu. Stir in the onions. Taste and adjust for seasoning, adding anything you like!
- Arrange the tofu into a shape that matches your hoagie roll. Then top with 2 – 3 slices of vegan cheese per sandwich (I can make two sandwiches worth of tofu at a time in my 12″ skillet). Add a little water to the edges of the pan and cover to steam and melt the cheese.
- Split open your hoagie roll and load it up with the cheesy tofu meat. Stuff it as much as you can! Then roll it up in some foil if you can (this will help compress the sandwich and steam the bread a little).
- Cut in half, enjoy with whatever toppings you like!
OVEN METHOD
- Remove tofu from packaging and pat dry. Slice into thin strips.
- Make the marinade by combining everything in a bowl. Add the tofu strips to the bowl and toss to coat them in the marinade. Don't worry if you break up the slices!
- Line a baking sheet with parchment paper / cooking spray and spread out the tofu pieces in a single layer. Bake at 350 F for 20 – 30 minutes, or until the tofu is slightly dried out and chewy.
- While the tofu is baking, grill up the diced onion in some oil and vegan butter. Once tofu is baked, add it to the pan with the grilled onion.
- Add 1 cup of liquid (either water, broth, or a mixture, depending on how salty you want the meat) and stir to combine. Bring to a simmer and then simmer until the liquid is mostly reduced. About 10 – 15 minutes. Taste and adjust for seasoning.
- Go to step 8 in the Stove Top Method and follow those instructions from here on!
Yes yes – as he mentions, one of the best ways to have tofu ever!
This is AMAZING. Found you on IG just as I was looking for new recipe inspo and gave this a try. 10/10. Adding this to our dinner rotation!
Awesome! Glad you liked it! Thank ya!
This recipe is INSANE. I’ve made it for vegans and meat eaters alike and everyone has been blown away by how good it is. The tofu is good by itself, but the thing with the onions at the end? Pure genius. Takes it to a whole new level.
Thank you! So glad you like it!
Is this recipe in the cookbook?
Nope, but it’s right here!
You had me at tofu. Vegan cheesesteak has been a favorite for years, but the recipe I usually use (also super tofu) is more involved & so it’s become a treat-myself recipe. This is not fussy. This changed the game. And the payoff is spectacular! Also, it’s so easy (and inexpensive), it has become part of our regular weeknight go-to recipes. Even better, my spouse is happier with this recipe! (Everything is gold, change nothing, but add steaming your hero on top of the goodness in the pan (soaks in flavor!)…and add some of that lovely whiz to it, before building it. Drizzle on it, yes, but take it up by mixing it in, as well. 🤤🫶)
Awesome, glad y’all like it!!
Can the beefless broth be in a liquid form? Or must it strictly be better than bouillon
You can leave the bouillon out of the marinade but then when you rehydrate them after baking I would use broth instead of water.
Delicious! Great recipe. Mmm mmm mmm – chef’s kiss!
Next time, I will focus on how I can infuse the flavor just a little more consistently. I didn’t do a good job on this bc there were a few bites where I just tasted unflavored tofu. Maybe I will marinate it longer? Or reduce it more slowly? This will take it from exceptional to perfect!
Thank you!
Hey glad you liked it! I would simply just make sure the marinade is coating every piece evenly and that should solve that problem, thank you!
I tried this recipe last night and it was amazing. I only had firm tofu, but I left it in the oven a little longer and it worked out. I followed the”beef” Tofu recipe and threw together my own cheese sauce. I definitely have to try to cheese recipes very soon!
This tofu recipe is awesome and taught me a new way to prepare tofu in general. Turned out great despite a couple substitutions. I didn’t have the beefless broth, so I subbed in liquid aminos. I also didn’t have vegemite, so I used white miso paste. I’d say the key to this recipe is in the preparation, not necessarily the specific ingredients.
I have the tofu marinating in the fridge right now. All I had was extra firm tofu because my store was out of super firm. I just pressed it for an hour. I am going to bake the tofu tomorrow after I get done working. This is my second time making it and I am in love!!!!! I will be making it often!
Excellent! I need to make this again soon! Thank you!
Hey i have a serious problem. This has become my favorite sandwich ever!! I have been told I need to stop using oil because I have non alcohol fatty liver disease. I do NOT want to stop eating this sandwich. Do you think I could make it turn out ok without the oil? I make this sandwich every week because I love it so much! Please advise!!?? Thank you so much!
Hi, I think that should be fine, you may need to add something to help the marinade spread, so maybe sub with some water or even unsweetened vegan yogurt if needed. If you try it, let me know how it goes!
Thank you so much! I will try and then let you know.
Hello! I made it without the oil and it really just wasn’t the same. Especially the sautéing of the onion. So I have decided that I will just go ahead and make this the way it’s supposed to be! It’s to darn good to not eat it! I will just have to make it every other week instead of weekly. This sandwich is absolutely amazing and my favorite! Thank you for sharing your talent with us!
Oh dang, that’s too bad! So glad you like it though, I wish there was a good oil alternative!
It’s all good! I have some marinating right now! It is the best sandwich I have ever had. Thanks again!
I just made a hybrid version of this (Tofu/California Cheesesteak because I don’t love soy curls) and it was epic. The tofu is so well seasoned. I’m definitely going to try your tofu crumbles recipe.
I’ve used this method of drying out the tofu in a marinade in the oven so many times now. Probably once a week with the vacuum tofu from trader joes. Anywhere from ground tofu to slices like steak. cheaper than any meat that way and sooo much better. This recipe changed my life. It really did. THEEBURGERDUDE!
NICE! So glad to hear this! Thank you!!
I also only have an immersion blender to work with at the moment. I’ve made vegan cheese before using a stand blender. Still works to an extent of course, though not the same.
Can this be frozen?
Yes, the tofu’s texture might change slightly, but it should still be good.
This is one of the best recipes I’ve made since going vegan almost 10 years ago. There aren’t enough comments for how simple it is to make really yet so incredible. Really creative and fantastic will make the for the rest of my life ! Thank you burger dude
Thank you, that really means a lot to me! So glad you dig it!!
Hey!!! What happened to the original recipe? I just got my tofu prepped and went to look at the marinade ingredients and I realized it was changed. It never had tomato paste or mayo or worchestershire sauce in it. Im just gonna try to go by what I think was in it. I have a horrible memory 😆
Hi, it’s mostly the same, but I updated (and improved imo) the recipe! I replaced the marmite with worcestershire since marmite is hard to find and expensive in the US. You can use oil instead of mayo (but I prefer mayo since it helps with the emulsion) and I added Tomato Paste for more umami. Other than that it should be the same.