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Preptime: 20 min.Cooktime: 25 min.
Carbs: 11g
Fat: 6g
Fiber: 3g
Protein: 9g
Satfat: 1g
Sodium: 61mg
For the asian tofu:
1/2 cup Asian marinade (see recipe)
1 pound firm tofu
2 red bell peppers, seeded and julienned
2 red onions , sliced 1/4" thick
2 yellow squash , sliced 1/4" thick
4 scallions
1 lime
2 teaspoons low sodium soy sauce
For the sandwiches:
4 slices Herbed Garlic Scented Bread (see recipe)
1 tomato, sliced
Directions:
For the asian tofu:
1. Make the Asian Marinade, and Herb Garlic Scented Bread.
2. Drain the tofu in a colander over a bowl in the refrigerator.
3. Remove the tofu from the colander and place in a bowl with the marinade. Marinate for at least 2 to 3 hours for the tofu to absorb the marinade flavor.
4. Remove the tofu from the marinade and slice lengthwise into 4 equal pieces about 1/4 inch thick. Reserve the marinade to use with the vegetables.
5. Preheat the grill to medium.
6. When the grill is hot, toss the vegetables in the marinade for about 5 seconds. Place the vegetables on a grill-pan and toss for about 3 minutes until the vegetables begin to wilt and brown.
7. Place the tofu slices on the grill and cook each side for about 3 minutes or until the tofu is golden brown. Set aside to cool.
8. While the tofu is cooling, grill the scallions until golden. Place the scallions on a plate and squeeze the lime and soy sauce over them.
For the sandwiches:
9. To assemble the open-faced sandwiches, toast the bread and top with a lettuce leaf and slice of tomato. Place the tofu and a scallion and a portion of the grilled vegetables on top.
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