Tofu, Lettuce & Tomato Sandwich
.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | teaspoon |
adobo sauce
from canned chipotle peppers, divided |
* |
| 14 | ounces |
tofu
water-packed extra-firm, drained and rinsed |
|
| 4 | tablespoons |
mayonnaise, light
|
|
| 8 | slices |
whole wheat bread
crusty, toasted |
|
| 4 | each |
lettuce
green-leaf |
*
|
| 2 | medium |
tomatoes
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
dijon mustard
|
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 5 | ml |
adobo sauce
from canned chipotle peppers, divided |
* |
| 404.6 | ml/g |
tofu
water-packed extra-firm, drained and rinsed |
|
| 6E+1 | ml |
mayonnaise, light
|
|
| 8 | slices |
whole wheat bread
crusty, toasted |
|
| 4 | each |
lettuce
green-leaf |
*
|
| 2 | medium |
tomatoes
sliced |
|
Directions
Preheat oven to 475°F.
Coat a baking sheet with cooking spray.
Combine mustard, soy sauce and ½ teaspoon adobo sauce in a small bowl.
Slice tofu crosswise into eight ½-inch-thick pieces.
Pat dry with a paper towel and place on the prepared baking sheet.
Using a spoon, spread half the mustard mixture on one side of the tofu.
Turn the slices over and spread the remaining mixture on the other side.
Bake the tofu for 20 minutes.
Combine mayonnaise with the remaining ½ teaspoon adobo sauce in a small bowl.
Spread the mixture on toasted bread.
Divide the tofu, lettuce and tomato among 4 slices of toast and top with the remaining toast to make 4 sandwiches.
Cut in half to serve.
