TSS Sandwich

Tofu Lettuce and Tomato Sandwich: Redefined

I’ve been a bit on a tofu kick lately…there is something about the texture that I’ve really taken a liking to and I’ve been experimenting with new flavors to use with my tofu, thus was born, the Mexi-tofu sandwich!

Ingredients:

• 3 slices (~3 oz) of hard tofu (I use Banyan)
• 2 tsb of your favorite salsa (we use Central Market Brand Medium, but only avail. in TX, you may sub tomatoes as in my picture, but I ended up just using salsa)
• a handful of spinach
• Your favorite whole wheat bread
• 1 tsp of your chili powder (we use Penzey Spices Medium Hot)
• scant tbs of olive oil

Slice off three ~1/8 to 1/4″ slices off of your hard tofu block. Reserve the rest for another dish in some water. Press as much water out of the tofu as you can using a paper towel. Heat up oil in frying pan and when warm directly add chili powder.

Fry tofu in pan until a nice golden brown. It should take ~3-5 minutes for each side, depending on the actual thickness of your tofu slices. During this time, you can toast your bread for the sandwich. When your tofu is done it should resemble the picture below…

Once tofu is done frying, you are ready to assemble your sandwich!

Spoon a couple tbs of salsa onto your freshly toasted bread.

Why salsa?

I used salsa because I didn’t want to use mayonnaise on my sandwich, but did want some type of sauce and tomatoes. The solution? Salsa…my wonder condiment!

Place spinach on top of salsa and then tofu on top of spinach. Either eat open faced or you can top with another piece of toasted whole wheat bread.

Nutrition (open-faced with generic wheat bread):

• 163 cal
• 6 g fat
• 16 g carb
• 3 g fiber
• 13 g protein