Recipe: Basil tofu and vegetable sandwich
(Carolyn Cole / Los Angeles Times)
Basil tofu and vegetable sandwich
1/2 (12-ounce) carton extra-firm tofu
1 tablespoon minced basil
3 tablespoons minced green onions
2 cloves garlic, minced
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 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
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.
Spread 2 tablespoons tofu mixture on each of 6 slices bread. Top each with 2 tomato slices, 1 red onion slice, 1/2 cup shredded carrot, 2 romaine leaves, 1/2 cup alfalfa sprouts and 1 slice bread.
6 servings. Each serving: 202 calories; 484 mg sodium; 2 mg cholesterol; 4 grams fat; 34 grams carbohydrates; 12 grams protein; 2.02 grams fiber.