Ingredients
- 1 15 oz package extra firm tofu
- 2 Tbsp reduced sodium soy sauce
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tsp sriracha sauce or other hot sauce
- 1 tsp toasted sesame seeds, optional
- 4 slices whole grain bread
- 1/3 cup baby lettuce or spinach leaves
- 4 slices tomato
1. Preheat oven to 375°F.
2. Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a small baking dish.
3. Mix together soy sauce, garlic, ginger, sriracha sauce, and sesame seeds, if using. Drizzle over tofu.
4. Place tofu on top rack of oven and cook for about 15 minutes, until golden brown.
5. While tofu is baking, place bread slices on a small baking sheet and place in oven to toast for
3 to 5 minutes, until browned and crisp.
6. To arrange sandwiches, place 1 slice of toast on a serving dish, layer with ¼ of the lettuce leaves, 1 slice of baked tofu, and top with 1 slice tomato. Repeat to make 4 open face sandwiches.
Per serving: Calories: 173; Total Fat: 6 g; Saturated Fat: 1 g; Total Carbohydrate: 13 g; Total Sugars: 2 g (Added, 0 g); Dietary Fiber: 2 g; Protein: 11 g; Sodium: 283 mg; Potassium: 88 mg; Calcium: 368 mg; Vitamin D: 1 mcg; Iron: 2 mg.
(oz=ounces; Tbsp=tablespoon; tsp=teaspoons; g=grams; mg=milligram(s); mcg = micrograms.)
Recipe adapted and photo courtesy Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian