Parmesan-Herb Crusted Tofu Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The secret to this sandwich is to slice the tofu very thin, then bread with the parmesan-herb mixture thickly. Water-packed firm tofu works best here; the silken tofu is just too delicate, unless you're immensely careful. Ingredients:
1 (14-ounce) package firm tofu, drained |
1 cup breadcrumbs (about 2 slices stale bread) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 teaspoon dried marjoram |
1/2 teaspoon dried savory |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper, divided |
1/4 cup fat-free milk |
1/8 teaspoon salt |
2 large egg whites, lightly beaten |
1/4 cup all-purpose flour |
cooking spray |
remaining ingredients |
3 tablespoons light mayonnaise |
1 tablespoon chopped fresh chives |
1 teaspoon low-sodium soy sauce |
1 small garlic clove, minced |
4 (2-ounce) sesame buns |
4 romaine lettuce leaves |
12 (1/4-inch-thick) slices plum tomato |
Directions:
1. To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature.
2. Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 teaspoon pepper.
3. Combine 1/8 teaspoon pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; sauté 3 minutes on each side.
4. Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 tablespoon mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomato slices over bottom half of each bun; top each with 3 tofu slices. Cover with tops of buns. Serve immediately.
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