| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
2send, Salads, Sandwiches, Tofu, Lowfat |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Low-fat silken tofu |
| 1 |
|
Canned chipotle chile in adobo sauce |
| 1 |
tb |
Lime juice |
|
|
Salt |
| 8 |
|
Thick slices whole-wheat bread; toasted |
| 2 |
md |
Tomatoes; cored and cut crosswise into thin slices |
| 1 |
md |
Haas avocado; halved and pitted peeled and sliced |
| 1 |
c |
Alfalfa sprouts |
INSTRUCTIONS
INTRO: This classic vegetarian sandwich replaces cheese with a spicy
tofu spread. Make sure to use thick, sturdy slices of bread for these
moist sandwiches. Serve them as a light meal or add a bowl of
vegetable soup for more heft.
1. Place tofu, chile, and lime juice in blender or food processor and
puree until smooth. Scrape spread into bowl and season with salt to
taste.
2. Spread about 1 tablespoon tofu puree over each slice of toast.
Divide tomato slices among 4 pieces of bread. Layer avocado slices
and then sprouts over tomatoes. Top with remaining 4 slices of bread,
cut sandwiches in half, and serve immediately.
EACH 304 cals, 11g fat, 29%. est by mc and kitpath 4/27/99. NOTE: one
8-oz avocado yields 1 cup cubes and has about 240 calories (23g fat).
Recipe by: Jack Bishop, Natural Health Mag, May 1999
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr
27, 1999, converted by MM_Buster v2.0l.
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