Teriyaki Tofu Tango Sandwich

Here is the first of two sandwich recipes that I submitted to a contest, that didn't win.  So, even if they're losers to them, our family still thinks they're winners!  I'll post the other one a little later, so as not to deluge you with sandwiches, but here's my first entry.  This was actually quite tasty and very easy to make.  Hopefully, you'll love the tango, too.  I'm adjusting the recipe to feed five - the original recipe was meant to feed two.

Teriyaki Tofu Tango Sandwich

Ingredients:

5 six inch long sandwich rolls
1 pkg. extra-firm tofu, drained, and sliced in ten rectangles, width wise
Your favorite teriyaki sauce, divided
Non-stick spray
5 baby bok choys or 1 regular bok choy, greens only, thinly sliced
1 cup of cilantro, green tops and with just the beginnings of stems
1/4 red onion, sliced thinly
2/3 cup roasted red bell pepper slices (jarred)

Directions:

Marinate the tofu slices in a cup of the teriyaki sauce for at least a half an hour.  Heat the oven to 350 degrees.  Spray a cookie sheet with the non-stick spray and place the tofu slices on it.  Drizzle any extra marinade over the slices.  Bake for fifteen minutes, flip over the tofu, and continue baking for another fifteen minutes.  Remove from oven and let cool while you prepare the rest of the sandwich.  Baste about a teaspoon or so of teriyaki sauce on each of the inside slices of the rolls.  On the bottom half, divide the bok choy greens between the rolls.  Divide the cilantro sprigs on top of the bok choy, and the red onion on top of that.  Nestle two slices of tofu on top of the onion slices.  Top with the red bell peppers.  Fold the top of the roll over on everything.  Fresh and tasty.  Feeds five hungry vegans.