Basil tofu and vegetable sandwich
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | carton | (12 oz) extra firm tofu |
| 1 | tablespoon | Minced basil |
| 3 | tablespoons | Minced green onions |
| 2 | Cloves garlic; minced | |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Crushed black pepper |
| 12 | slices | Whole-wheat bread |
| 12 | slices | Tomato |
| 6 | slices | Red onion |
| 3 | cups | Shredded carrot |
| 12 | Romaine leaves | |
| 3 | cups | Alfalfa sprouts |
Directions
Published in the Los Angeles Times on September 2, 1998, in the Low Fat Cooking column written by Donna Deane.
1. Drain tofu and pat dry with paper towel. Mash tofu with fork in bowl.
Stir in basil, green onions, garlic, lemon juice, salt and pepper.
2. Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each with 2 tomato slices, 1 red onion slice, ½ cup shredded carrot, 2 romaine leaves, ½ cup alfalfa sprouts and l slice bread.
Each Serving 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 12 grams protein; 2.02 grams fiber Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@...> on Sep 07, 1998, converted by MM_Buster v2.0l.