Tofu, Lettuce, and Tomato Sandwich
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| Wed, 07-23-2008 - 8:43am |
Tofu, Lettuce, and Tomato Sandwich (Phases 2 and 3)
Serves 2
Ingredients
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon adobo sauce from canned chipotle peppers, divided
7 ounces water-packed extra-firm tofu, drained and rinsed
2 tablespoons reduced-fat mayonnaise
4 slices crusty whole-wheat bread, toasted
2 pieces green-leaf lettuce
1 medium tomato, sliced
Instructions
Preheat oven to 475°F. Coat a baking sheet with cooking spray.
Combine mustard, soy sauce, and 1⁄4 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into four 1⁄2-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 1⁄4 teaspoon adobo sauce in a small bowl. Spread the mixture on toasted bread. Divide the tofu, lettuce, and tomato between 2 slices of toast and top with the remaining toast to make 2 sandwiches. Cut in half to serve.
Nutritional Information
320 calories
10 g total fat (2 g sat)
0 mg cholesterol
37 g carbohydrate
21 g protein
6 g fiber
889 mg sodium
| Wed, 07-23-2008 - 10:40am |

| Fri, 07-25-2008 - 8:22pm |


