Approximately ½ block of Colby Jack cheese, shredded
2 sub rolls, sliced in half
Oil for the griddle
½ tablespoon of maple syrup
1 tablespoon of liquid aminos
1 tablespoon of liquid smoke
1 tablespoon of oil (vegetable or any neutral oil)
1-2 teaspoons of Blackstone Outlaw BBQ seasoning
½ cup of Ranch dressing
3 tablespoons of ketchup
3 tablespoons of mustard
2 tablespoons of relish
Blackstone parmesan ranch seasoning, to taste
Blackstone Cheesesteak seasoning, to taste
Directions
In a bowl, mix diced carrot, maple syrup, liquid aminos, liquid smoke, oil, and Blackstone Outlaw BBQ seasoning. If you have an air fryer, place the mixture in the Blackstone air fryer pan and air fry on high (400˚F) for 15 minutes. If you don't have an air fryer, sauté the mixture in a sauté pan on the griddle until the carrots have softened and the liquid has thickened.
Preheat the Blackstone griddle to medium heat. Add oil to the griddle. Crumble the tofu and sauté it with onions, parmesan ranch seasoning, and Blackstone Cheesesteak seasoning in the oil on the griddle for about 10 minutes. Add the diced carrots with the liquid and sauté to combine with the tofu. Add the shredded Colby Jack cheese and toss to combine until the cheese has melted.
Toast the sliced sub rolls on the griddle with oil until lightly toasted. Spread a layer of ranch sauce on the toasted rolls. Add chopped romaine lettuce, sliced tomato, and the tofu mixture. Top with a drizzle of extra ranch sauce. Enjoy!
