Friday, June 24, 2011


I'm thinking of making this for lunch tomorrow.

TLT (Tofu, Lettuce and Tomato)

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
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.

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