Tofu Provencal Club Sandwich
Yield
4 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
vegetable boullion
|
* |
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
herbs
fresh, chopped, (thyme, marjoram, or oregano) |
* |
| ¼ | teaspoon |
black pepper
|
|
| 1 | pound |
tofu
reduced-fat, drained |
|
| 1 | each |
sweet red bell peppers
sliced in rings |
|
| 1 | each |
sweet yellow bell peppers
sliced in rings |
|
| 1 | each |
red onion
sliced in rings |
|
| 1 | bunch |
arugula (roquette)
or red leaf lettuce |
*
|
| 1 | loaf |
french bread
(whole wheat) |
*
|
| Basil mayonnaise | |||
| ½ | cup |
salad dressing, mayonnaise style
reduced-fat, or tofu mayonnaise |
|
| ¼ | cup |
basil
fresh |
*
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
vegetable boullion
|
* |
| 5 | ml |
worcestershire sauce
|
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
herbs
fresh, chopped, (thyme, marjoram, or oregano) |
* |
| 1.3 | ml |
black pepper
|
|
| 453.6 | g |
tofu
reduced-fat, drained |
|
| 1 | each |
sweet red bell peppers
sliced in rings |
|
| 1 | each |
sweet yellow bell peppers
sliced in rings |
|
| 1 | each |
red onion
sliced in rings |
|
| 1 | bunch |
arugula (roquette)
or red leaf lettuce |
*
|
| 1 | loaf |
french bread
(whole wheat) |
*
|
| Basil mayonnaise | |||
| 118 | ml |
salad dressing, mayonnaise style
reduced-fat, or tofu mayonnaise |
|
| 59 | ml |
basil
fresh |
*
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
Directions
To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish .
Slice tofu lengthwise into four steaks.
Add tofu, peppers and onion to marinade.
Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and purée until smooth. Refrigerate until serving time.
