Tofu provencal club sandwich

4 servings

Quantity Ingredient
1 tablespoon Olive oil
¼ cup Lemon juice
½ cup Vegetable bouillon
1 teaspoon Worcestershire sauce
2 \N Garlic cloves; minced
1 tablespoon Fresh herbs, chopped (thyme, marjoram, -OR- oregano)
¼ teaspoon Black pepper
1 pounds Reduced-fat tofu; drained
1 \N Red bell pepper sliced in rings
1 \N Yellow bell pepper sliced in rings
1 \N Red onion; sliced in rings
1 bunch Arugula or red leaf lettuce
1 \N Loaf French bread (whole wheat)
½ cup Reduced-fat mayonnaise OR- tofu mayonnaise
¼ cup Fresh basil
⅛ teaspoon Garlic powder
⅛ teaspoon Black pepper

BASIL MAYONNAISE

To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish.

Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade.

Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time.

Remove tofu from marinade. Grill over medium-hot coals 7 to 8 minutes each side until golden and edges start to crisp. When touf is ready to be turned, place vegetables on the grill and cook 3 to 5 minutes each side until edges start to blacken.

To make sandwiches, cut French bread into four equal lengths, then slice each side in half. Spread cut surfaces with Basil Mayonnaise.

Build sandwiches beginning with a layer of grilled tofu, followed by arugula then peppers and onions.

Per Serving (using egg mayonnaise I think -K.M.): Calories: 535 Grams of Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of Fiber: 11.3

Source: Delicious! magazine, July/August 1993 Typed for you by Karen Mintzias

Related recipes