Get Healthy : EatingWell : TLT (Tofu, Lettuce & Tomato Sandwich) : Food Network

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TLT (Tofu, Lettuce & Tomato Sandwich)
Recipe courtesy EatingWell.com

Ingredients
1 tablespoon Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon adobo sauce from canned chipotle peppers (see Ingredient note), divided
14 ounces water-packed extra-firm tofu, drained and rinsed
4 tablespoons reduced-fat mayonnaise
8 slices crusty whole-wheat bread, toasted
4 pieces green-leaf lettuce
2 medium tomatoes, sliced

Directions
Preheat oven to 475°F. Coat a baking sheet with cooking spray.

Combine mustard, soy sauce and 1/2 teaspoon adobo sauce in a small bowl. Slice tofu crosswise into
eight 1/2-inch-thick pieces. Pat dry with a paper towel and place on the 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 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.

Ingredient note: Canned chipotle peppers (smoked jalapenos) add heat and smokiness to dishes; the
adobo sauce alone adds a spicy zest without extra heat. Look for small cans with other Mexican foods
in large supermarkets. Once opened, chipotles will keep for up to 2 weeks in the refrigerator or 6
months in the freezer.