Recipe: TLT (Tofu, Lettuce and Tomato Sandwich)

TLT (Tofu, Lettuce and Tomato Sandwich)
Source: Eating Well Magazine

1 Tablespoon Dijon mustard
1 Tablespoon reduced-sodium soy sauce
1 teaspoon adobo sauce from canned chipotle peppers, divided use
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

Preheat oven to 475 degrees 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 8 1/2-inch-thick 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 tofu. Turn slices over and spread remaining mixture on other side.

Bake tofu for 20 minutes.

Combine mayonnaise with remaining 1/2 teaspoon adobo sauce in a small bowl. Spread mixture o toasted bread.

Divide tofu, lettuce and tomato among 4 slices of bread and top with the remaining toast to make 4 sandwiches. Cut in half to serve.

Makes 4 servings.