Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Beans Vegetables Oven Diabetic Finger Food Picnic Vegetarian Dietary Sandwiches Comfort Food Brown Bag Soy Tofu Greens Lettuces Tomatoes Taste Mood Savory To Go Equipment Small Appliance Presentation

Tlt Tofu Lettuce Tomato Sandwich

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.)

Steps

Preheat oven to 475f.
Coat a baking sheet with cooking spray , or use release foil.
Combine mustard , soy sauce and 1 / 2 teaspoon adobo sauce in a small bowl.
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.
Bake the tofu for 20 minutes.
Combine mayonnaise with the remaining 1 / 2 teaspoon adobo sauce in a small bowl.
Spread the mixture on the 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 , enjoy.

Ingredients

dijon mustard, soy sauce, adobo sauce, extra firm tofu, mayonnaise, whole wheat bread, green leaf lettuce, tomatoes