Tofu Philly Cheesesteaks


  • 1 block extra firm tofu
  • 2 tbsp soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp vegetable broth
  • Salt / pepper to taste
  • 1 large green bell pepper
  • 1 medium yellow onion
  • ½ tbsp dried oregano
  • 1 bag Follow Your Heart Cheddar Shreds
  • ½ – 1 cup regular unsweetened almond milk
  • 2-4 sandwich / hoagie rolls, toasted
  • 2 tbsp Follow Your Heart Vegenaise (per sandwich)
  • Cooking oil as needed


  1. Mix your vegetable broth, soy sauce, vegan Worcestershire sauce, garlic powder, onion powder, salt / pepper to taste in a bowl until well combined.
  2. Slice your tofu into thin strips, and place into the marinade. Allow to sit for 10 minutes.
  3. Heat a skillet over medium–high heat and add in some cooking oil to coat the bottom of the pan. Add in your tofu strips with all the marinade & allow to cook until the tofu is browned.
  4. Slice your bell pepper and onion into fine strips. Add to another skillet over medium heat with some cooking oil to coat the bottom, season with salt / pepper to taste & dried oregano. Cook until the peppers and onions are soft and slightly charred.
  5. In a sauce pan, add your cheddar shreds, almond milk, salt & pepper to taste. Whisk until completely smooth, and you want this to be a little thicker, not incredibly thin
  6. Toast up your hoagie rolls, smear on some vegenaise, then add your tofu, peppers & onions, and cheese sauce.

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