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Title: Tofu Provencal Club Sandwich
Categories: Vegetarian Ethnic
Yield: 4 Servings
| 1 | tb | Olive oil |
| 1/4 | c | Lemon juice |
| 1/2 | c | Vegetable bouillon |
| 1 | ts | Worcestershire sauce |
| 2 | Garlic cloves; minced | |
| 1 | tb | Fresh herbs, chopped -(thyme, marjoram, -OR- - oregano) |
| 1/4 | ts | Black pepper |
| 1 | lb | Reduced-fat tofu; drained |
| 1 | Red bell pepper - sliced in rings | |
| 1 | Yellow bell pepper - sliced in rings | |
| 1 | Red onion; sliced in rings | |
| 1 | bn | Arugula or red leaf lettuce |
| 1 | Loaf French bread - (whole wheat) | |
| BASIL MAYONNAISE | ||
| 1/2 | c | Reduced-fat mayonnaise OR- tofu mayonnaise |
| 1/4 | c | Fresh basil |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Black pepper |
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
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