Tlt (Tofu, Lettuce & Tomato Sandwich) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A smoky, mustard-chipotle sauce gives this baked tofu enough character to please even the most avid bacon fan. Make it a meal: add some oven fries and a tall glass of minty iced tea. To make ahead, prepare through step 4. Wrap the baked tofu in plastic wrap and refrigerate for up to 3 days. Note: canned chipotle peppers (smoked jalapeños) add heat and smokiness to dishes: the adobo sauce alone adds a spicy zest without extra heat. Look for small cans in the Mexican food section in large supermarkets. Once opened they will keep for up to 2 weeks in refrigerator or 6 months in the freezer. (I always freeze what I don't use in a recipe.) Ingredients:
1 tablespoon dijon mustard |
1 tablespoon soy sauce |
1 teaspoon adobo sauce, from chipotle chile in adobo, divided |
14 ounces water-packed extra firm tofu, drained and rinsed |
4 tablespoons mayonnaise |
8 slices crusty whole wheat bread, toasted |
4 pieces green leaf lettuce |
2 medium ripe tomatoes, sliced |
Directions:
1. Preheat oven to 475°F; coat a baking sheet with cooking spray, or use release foil.
2. Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl.
3. Slice tofu crosswise into eight 1/2-inch pieces; pat dry with a paper towel and place on 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.
4. Bake the tofu for 20 minutes.
5. Combine mayonnaise with the remaining 1/2 teaspoon adobo sauce in a small bowl; Spread the mixture on the toasted bread.
6. 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, enjoy.
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