TLT-Tofu, Lettuce, & Tomato Sandwich

[Guest guest]

I found this yummy on the Eating Well Website, too. At last, TOFU! Of

course, I can never leave well-enough alone. I'd dump the chipotle peppers,

which neither my kids, nor I, will eat, and replace them with sweet bell

pepper and/or mushrooms. Portabello sound delicious!

TLT-Tofu, Lettuce, & Tomato Sandwich

_EatingWell_

(http://www.eatingwell.com/?utm_source=Meredith & utm_medium=WebLogo)

With pickles, oven fries and a tall glass of minty iced tea, even the most

devoted bacon fan won't remember what's missing in this smoky, spicy

renovation of the sandwich favorite.

 

 

Servings: 4 servings

Prep: 25 mins

Total: 25 mins

 

 

 

 

 

 

 

Ingredients

 

1 tablespoon Dijon mustard

 

 

1 tablespoon reduced-sodium soy sauce

 

 

1 teaspoon adobo sauce from canned chipotle peppers, (see Ingredient

note), divided

 

 

14 ounces water-packed extra-firm tofu, drained and rinsed

 

 

4 tablespoons reduced-fat mayonnaise

 

 

8 slices crusty whole-wheat bread, toasted

 

 

4 pieces green-leaf lettuce

 

 

2 medium tomatoes, sliced

 

Directions

1. Preheat oven to 475 degrees F. Coat a baking sheet with cooking spray.

2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small

bowl. Slice tofu crosswise into eight 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.

3. Bake the tofu for 20 minutes.

4. Combine mayonnaise with the remaining 1/2 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.

Tips:

Ingredient Note: Canned chipotle peppers (smoked jalapenos) add heat and

smokiness to dishes; the adobo sauce alone adds a spicy zest without extra

heat. Look for small cans with other Mexican foods in large supermarkets.

Once opened, chipotles will keep for up to 2 weeks in the refrigerator or 6

months in the freezer.

MAKE AHEAD TIP: Prepare through Step 3. Wrap the baked tofu in plastic

wrap and refrigerate for up to 3 days.

Nutrition Facts

Calories 363, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 1 g,

Cholesterol 4 mg, Sodium 685 mg, Carbohydrate 46 g, Fiber 4 g, Protein 17 g,

Potassium 203 mg. Daily Values: Vitamin A 25%, Vitamin C 20%. Exchanges:

Starch 2.5,Vegetable 1,Medium-Fat Meat 2.

Percent Daily Values are based on a 2,000 calorie diet

 

 

 

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

" Great spirits have always encountered violent opposition from mediocre

minds. " ~Albert Einstein

" A man hears what he wants to hear and disregards the rest. " ~Paul Simon

" I'd rather laugh with the sinners than cry with the saints; the sinners

are much more fun. " ~ Billy Joel

 

 

 

[Guest guest]

I have to admit that I WOULD " miss " the bacon, but since I don't eat it, the

missing it is a moot issue, anyway.

 

However, I recently had a nice sandwich at a local coffeeshop near here. It

consisted of grilled slices of a HUGE portabella mushroom in 2 pieces of a

hearty wheat bread, with romaine lettuce, tomato and mayo. (I had them add a

pickle, which I think is necessary, no matter what else is in the sandwich!)

 

It tasted GREAT, and was very " hearty " ! I loved it and the mushroom wasn't a

grilled " cap " like they make sometimes to " replace " a burger patty; it was

several layers of slices of the mushrooms. I'm meeting a friend there tomorrow

for lunch and I hope that sandwich is still on the menu--I think that's what I'm

having!

 

I've occasionally made a tofu " T-L-T " sandwich, and they are pretty good.

Sometimes, I've been able to get the tofu to season-up the way I like and then I

sort of pan-fry it a little (a texture thing, not so much the flavor) and slap

several thin tofu slices on whole grain bread with mayo and crunchy romaine

lettuce and (if I have one handy) a tomato slice or two. And, as always, I like

that dill pickle slice on it, too! A good pickle will perk up anything! :->

 

Have a great week!

--Laura B., in Illinois